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1
Put the cream, half the sugar, vanilla essence and Cointreau in a bowl.
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2
Beat until it forms thick ribbons.
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3
Put the eggs and the rest of the sugar in another bowl.
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4
Beat until it becomes the same thick consistency as the cream in Step 1.
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5
The key is not to over-beat the mixtures!
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6
Pour the Step 2 egg mixture into the Step 1 cream mixture.
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7
Mix until they are completely combined, trying not to beat out the air bubbles.
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8
Pour into a shallow tray and freeze.
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9
Make the caramel cream!
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10
Put the ingredients in a mug and microwave at 600 W for 1 minute.
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11
Mix rapidly.
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12
The caramel won't melt completely yet.
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13
Microwave the mug for another 30 seconds at 600 W and mix quickly again.
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14
The caramel will melt completely!
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15
When the caramel cream has cooled down completely so that it falls very slowly from a spoon, drizzle half of it into the completely frozen and set ice cream.
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16
In order not to lose the ribbons in Step 7, turn the ice cream over with a spoon a little at a time, and add more caramel.
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17
Freeze until set firmly.
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18
Roast the walnuts in an oven preheated 180C for 5 minutes.
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19
Cool and crush them, and use as a topping on the ice cream!
