Black Walnut Ice Cream
User Reviews
5
Black Walnut Ice Cream
Description
Black Walnut Ice Cream begins by heating a mixture of cream, milk, sugar, and chopped black walnuts to just below simmering, allowing the nut flavor to infuse. Vanilla bean is added for depth, and the mixture is cooled before straining out the walnuts and vanilla pod. The base is reheated to temper egg yolks, which are gradually incorporated and gently cooked to create a custard, then strained again and chilled thoroughly.
The result is a custard ice cream base with a delicate balance of sweet vanilla and the distinctive, slightly bitter note of black walnuts. The texture is creamy due to the custard base, while the chopped walnuts contribute a crunchy texture to the final churned ice cream.
This ice cream is best served as a specialty dessert offering a flavor different from standard nut or vanilla varieties. The process includes important temperature controls to prevent curdling and to develop smooth custard texture.
Do not include chilling or churning time in the stated prep time; allow sufficient cooling and freezing time.
Ingredients
- 2 cups cream
- 2 cups milk
- 2/3 cup black walnut roughly chopped
- 2/3 cup sugar
- 1/2 vanilla bean scraped
- 4 egg yolk
Instructions
- Heat the cream, milk, sugar and walnut pieces in a heavy-bottomed pot to 170 degrees, or to the point at which it steams but does not simmer. Turn off the heat, add the vanilla bean and the scraped insides of the bean, stir well and cover. Let this cool for 1 hour.
- Move the mixture to a container and refrigerate for at least 4 hours, or up to overnight.
- Strain the mixture to remove the vanilla bean and the walnut pieces. Reserve the walnut pieces and set them in the fridge.
- Heat the strained mixture to 160°F. As it is heating, beat the egg yolks to combine. When the cream has hit its temperature, you will need to temper your eggs so they don’t scramble. One hand holds a ladle, the other whisks the egg yolks: Pour in a little hot cream with one hand, whisking vigorously with the other. Pour in 2 ladles full, then pour the egg-cream mixture into the pot and stir well. Cook this gently, stirring often, for 5 minutes. Do not let it simmer.
- Strain this one more time and chill the mixture down at least to room temperature before putting into the ice cream maker. Churn it until it has the consistency of soft-serve ice cream, then remove to a large bowl and gently fold in the reserved black walnut pieces. Freeze and eat!
Notes
- Do not include chilling or churning time in the stated prep time; allow sufficient cooling and freezing time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 148mg | 49% |
| Sodium | 43mg | 2% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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