black walnut ice cream
This black walnut ice cream is lusciously smooth and packed with nutty flavor. Maple syrup, vanilla and dark chocolate round out the recipe!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: about 1 quart
- Category: Ice cream
- Method: Churned
- Cuisine: American
Ingredients
- 1 1/2 cups plus 2 tbsp black walnuts, chopped, divided
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/2 tsp kosher salt
- 8 large egg yolks
- 1 tbsp vanilla extract
- 1/4 cup finely chopped bittersweet chocolate
Instructions
- Preheat the oven to 350°F. Spread all of the walnuts on a baking sheet. Bake until fragrant and toasted, 5 to 6 minutes. Set aside.
- Combine cream and milk in a medium saucepan over medium heat. Bring to a gentle simmer, then stir in 1 1/2 cups walnuts (save remaining 2 tablespoons for mixing into the ice cream) and remove from heat. Let cool and steep at least 1 hour in the fridge, or overnight for the most flavor.
- Whisk together sugar, maple syrup, salt and egg yolks in a large bowl.
- Strain cream mixture through a fine mesh sieve into a medium saucepan; discard soaked walnuts. Heat over medium-low heat, stirring constantly, until mixture just begins to simmer. Reduce heat to low and slowly whisk about 1 cup of hot cream mixture into the yolks, then repeat with another cup.
- Return the tempered yolk mixture to the saucepan and gently heat, stirring constantly, until custard thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil. Strain through a fine mesh sieve into a large bowl and stir in the vanilla. Let cool to room temperature, using an ice bath if desired. Cover and refrigerate at least 4 hours or up to several days.
- Churn in an ice cream machine according to manufacturer’s instructions. When it reaches a soft serve consistency, add remaining 2 tablespoons toasted black walnuts and chopped chocolate and churn until well mixed. Serve as is or transfer to an airtight container and freeze until firm enough to scoop, about 12 hours.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 451
- Sugar: 29g
- Sodium: 189mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11.6g
- Trans Fat: 0.8g
- Carbohydrates: 31g
- Fiber: 0.8g
- Protein: 11g
- Cholesterol: 281mg
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