Walnut ice cream on punch sauce

Name: Walnut ice cream on punch sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 l Red wine; 1/8 l Cherry Juice; 50 g + 2-3 tablespoons sugar; 2-3 Cloves; 1-2 Star Anise; 1 stick of cinnamon; 1 untreated orange; 7-10 Tbsp and lemon; 1 TEASPOON Cornstarch; 1/4 package (approx. 250 ml) Walnut Ice Cream; 7-10 Tbsp Slagroom en; 7-10 Tbsp Walnuts

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/4 l Red wine
1/8 l Cherry Juice
50 g + 2-3 tablespoons sugar
2-3 Cloves
1-2 Star Anise
1 stick of cinnamon
1 untreated orange
7-10 Tbsp and lemon
1 TEASPOON Cornstarch
1/4 package (approx. 250 ml) Walnut Ice Cream
7-10 Tbsp Slagroom en
7-10 Tbsp Walnuts

Directions

1
Boil up wine, 2/3 juice, 50 g sugar, cloves, star anise, cinnamon stick and citrus peel while stirring. Simmer for about 10 minutes at medium heat
2
Stir the starch and remaining juice until smooth. Bind the punch sauce with it. Season to taste with 2-3 tablespoons of sugar and let it cool down a little
3
Divide the punch sauce between 4 plates. Place 2 small balls of walnut ice cream on each plate. Decorate with cream tuffs and walnuts if desired
4
If you want it without alcohol, just take 3/8 l cherry juice. Or you can buy a ready-made fruit punch without alcohol. It comes in two varieties, e.g. from albi. You can also cook the punch sauce the day before. Remove the spices after the sauce has cooled down so that it does not taste too intense