• In a medium-sized saucepan, combine coconut cream, milk, coffee powder, sugar, vanilla bean, and cinnamon stick. Stir over very low heat until the sugar dissolves. Take it off the heat.
• Let this mixture cool and then chill it in the refrigerator for 2-3 hours.
• Stir the chilled mixture and take out the vanilla bean and cinnamon stick. Scrape out all the vanilla pods from the bean using a small knife, into the mixture.
• If using ice-cream maker – pour and freeze in your ice cream maker according to manufacturer’s instructions. Add the crushed candied walnuts right at the last minute of churning. Pour this in an airtight container and freeze for 6 to 8 hours or overnight.
• By hand – Pour the mixture in a large bowl and freeze it for 1 to 2 hours. Take it out of the freezer and beat vigorously with a whisk/ electric beater or simply blitz it in your blender. Pour it back in the bowl and freeze again. Repeat this process 2 more times. Every time you whisk or blend this, you are breaking down the ice particles and making the mixture smoother. The last time you blend it, add the crushed candied walnuts. Pour this in an airtight container and freeze for 6 to 8 hours or overnight.

Candied Walnuts

• Place the walnuts and brown sugar in a saucepan.
• Cook on low heat, stirring continuously till the sugar melts and coats the walnuts. Turn off the heat and sprinkle the sea salt.
• Transfer to a small sheet of parchment or baking paper. Let the walnuts cool.
• Roughly chop them in small bits for the ice cream.
• Store in an air-tight jar.