Dulce de leche ice cream with praline nuts "thermomix"

For caramelized walnuts: Place 100 g sugar and lemon juice into a pan and heat until a golden caramel. Add the coarsely chopped nuts, mix and pour onto a sheet of silicone (or lightly oiled aluminum foil). Let cool.

For the ice cream: separate the whites from the yolks. Put in the glass milk, cream, egg yolks, 50 g of sugar and salt. Schedule 7 min / 90 / vel 4. The light can be used in the other preparation.

Add the milk and mix sweet 10 sec / speed 4. Pour the cream into ice cube trays, let cool and enter in the freezer for 12 hours.

Put in glass cubes and frozen custard crushes 30 sec / 10 speed.

With the spatula, turn down the ice toward the bottom of the glass and crushes 30 sec / speed 10.

Add the caramelized walnuts coarsely games or pulverize 15 sec / progressive speed 5-10.

Add the caramelized walnuts coarsely games or pulverize 15 sec / progressive speed 5-10.