Put the cream, half the sugar, vanilla essence and Cointreau in a bowl. Beat until it forms thick ribbons.
Put the eggs and the rest of the sugar in another bowl. Beat until it becomes the same thick consistency as the cream in Step 1. The key is not to over-beat the mixtures!
Pour the Step 2 egg mixture into the Step 1 cream mixture. Mix until they are completely combined, trying not to beat out the air bubbles. Pour into a shallow tray and freeze.
Make the caramel cream!
Put the ★ ingredients in a mug and microwave at 600 W for 1 minute. Mix rapidly. The caramel won't melt completely yet.
Microwave the mug for another 30 seconds at 600 W and mix quickly again. The caramel will melt completely!
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.
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. Freeze until set firmly.
Roast the walnuts in an oven preheated 180°C for 5 minutes. Cool and crush them, and use as a topping on the ice cream!
Story Behind this Recipe
I wanted to recreate Baskin-Robbin's caramel ribbon ice cream. It came out very well!
If you don't freeze the ice cream completely, the caramel will get blended into it and you don't get nice distinct caramel ribbon lines. So please freeze the ice cream completely before adding the ribbons!