Delights Of Dijon Walnut Mustard Ice Cream And Sweet Chimichurri Syrup Recipe

Cooking Directions

• STEP 1.In a saucepan, heat the milk and cream until it starts to simmer.
• STEP 2.In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
• STEP 3.Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
• STEP 4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• STEP 5.Remove from heat and stir in the Dijon mustard.
• STEP 6.Transfer the mixture to a bowl and let it cool completely.
• STEP 7.Once cooled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
• STEP 8.During the last few minutes of churning, add the chopped walnuts.
• STEP 9.Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
• STEP 10.For the sweet chimichurri syrup, combine the sugar, water, and chimichurri sauce in a small saucepan.
• STEP 11.Bring to a boil, then reduce heat and simmer for 5 minutes.
• STEP 12.Remove from heat and let it cool completely.
• STEP 13.To serve, drizzle the sweet chimichurri syrup over scoops of the Dijon walnut mustard ice cream.
• STEP 14.Garnish with additional chopped walnuts, if desired.
• STEP 15.Enjoy!

Cooking Tips

• Make sure to temper the egg yolks by slowly pouring the hot milk mixture into them while whisking constantly. This prevents the eggs from curdling.
• For a stronger mustard flavor, you can add more Dijon mustard to the ice cream mixture.
• The sweet chimichurri syrup can be made ahead of time and stored in the refrigerator until ready to use.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every hour until it reaches the desired consistency.

Storage and Serving

• Store the Dijon walnut mustard ice cream in an airtight container in the freezer for up to 1 week.
• The sweet chimichurri syrup can be stored in the refrigerator for up to 2 weeks.
• Serve the ice cream in bowls or cones, drizzled with the sweet chimichurri syrup and garnished with chopped walnuts.