Lemon and Walnut Ice Cream Cake Recipe | Bake with Stork

Ingredients

• Beat the sugar with the eggs until creamy and incorporated
• Heat the milk in a large saucepan until it just begins to steam
• Pour the milk into the egg mixture, a little at a time, while stirring continuously, to ensure that the eggs do not scramble
• Return the mixture to the stove and add the vanilla extract, seeds and walnut oil
• Keep stirring the mixture until it thickens slightly. The custard is done when it is thick enough to coat the back of a spoon and when a finger drawn across the film leaves a clean path
• Stir in the walnuts at this stage
• Remove from the heat and cool to room temperature
• Preheat oven to 180 degrees Celsius
• Line and grease a 23 centimetre spring-form pan
• Beat Stork Bake and sugar until light and creamy. Beat in eggs with the lemon essence, one at a time. Fold in flour and baking powder until well combined
• Spoon mixture into prepared pan and bake for 20 minutes or until firm (must still be a bit springy to touch). Leave to cool and turn out onto a wire rack
• Wash and dry the springform pan. Line the sides with a strip of wax wrap or parchment paper
• Slice off the top of the cake and set aside for another use
• Place the trimmed cake, cut side down into the pan
• Freeze for ten minutes
• Remove from freezer. Spread the just-churned walnut ice cream over this
• Keep in freezer until topping is ready
• Whip the cream until it forms soft peaks. Fold in lemon curd, lemon juice and the walnuts