Walnut ice cream with coffee and uda oil

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This clever walnut ice cream recipe from Jeremy Chan relies entirely on the fat inside the walnuts to eventually set the ice cream, giving the final result an incredibly pure and intense walnut flavour. The base of frozen roasted white chocolate brings a toasty sweetness to the dish, and the finishing touch comes in the form of a coffee uda oil – made using Grains of Selim (a fruity, peppery spice from West Africa).

First published in 2019

Ingredients

Metric

Imperial

Coffee and uda oil

  • 250g of grapeseed oil
  • 75g of coffee beans, Jeremy uses Cameroonian Boyo coffee
  • 38g of uda pods

Walnut ice cream

  • 500g of walnuts
  • 1.36kg water
  • 300g of caster sugar
  • 52g of tapioca starch
  • 4 tsp smoked salt
  • 60g of ice cream stabiliser
  • 204g of walnut oil

Caramelised white chocolate

Equipment

  • Vacuum bags
  • Water bath
  • Chamber sealer
  • Muslin cloth
  • High-power blender
  • Hand blender
  • Ice cream maker

Method

1
Make the coffee and uda oil the day before serving. Preheat a water bath to 55°C
2
Place all of the ingredients for the uda oil in a vacuum bag and seal with a chamber sealer. Cook in the water bath for 6 hours, then cool immediately in an ice bath. Place in the freezer until almost frozen, then cut open the bag and pour the contents into a sieve lined with double layers of muslin with a bowl underneath to collect the oil. Leave overnight in the fridge to finish straining
  • 38g of uda pods
  • 250g of grapeseed oil
  • 75g of coffee beans, Jeremy uses Cameroonian Boyo coffee
3
For the walnut ice cream, start by making the walnut butter. Preheat the oven to 160°C/gas mark 3
4
Roast the walnuts in a large roasting tray for 30 minutes. Tip into a high-power blender and blitz until you have a very smooth and runny consistency (do not add any oil)
5
Mix the water with all of the dry ingredients in a saucepan and bring to the boil. Weigh out the walnut oil and 420g of the walnut butter in a separate container and pour into the hot liquid, blitzing thoroughly with a hand blender
  • 52g of tapioca starch
  • 300g of caster sugar
  • 60g of ice cream stabiliser
  • 4 tsp smoked salt
  • 1.36kg water
  • 204g of walnut oil
6
Churn in an ice cream maker until set and smooth, then store in the freezer. Jeremy uses a PacoJet in the restaurant for a perfectly smooth finish
7
Preheat the oven to 120°C/gas mark 1/4
8
Spread the white chocolate out on a lined baking tray and roast in the oven for 1 hour, stirring every 20 minutes until the chocolate is golden. Allow to cool then place in the freezer until completely frozen
9
Once frozen, blitz in a blender until you have a fine powder. Return to the freezer until ready to serve
10
To serve, place a spoonful of the white chocolate powder on each bowl. Place a quenelle of the ice cream over the chocolate and make a clean indentation in the centre. Pour some oil into the indentation and serve
First published in 2019

A deeply thoughtful and analytical chef, Jeremy Chan takes the scientific principles of flavour and applies them to create undeniably delicious food at London's two-Michelin-starred Ikoyi.

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