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Black Walnut Ice Cream

Black Walnut Ice Cream Recipe

Black Walnut Ice Cream is a deliciously creamy, homemade treat that combines the rich, earthy flavor of toasted black walnuts with a smooth custard base. Made with heavy cream, milk, egg yolks, and a touch of vanilla, this ice cream offers a unique, slightly bitter-sweet taste that's perfect for those seeking a gourmet dessert. Though the process takes some time, the result is a luxurious, rich ice cream that’s sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 4 People
Calories 1500 kcal

Equipment

  • Oven (for toasting the walnuts)
  • Baking Sheet:
  • Medium Saucepan:
  • Whisk
  • Heatproof Spatula or Wooden Spoon
  • Fine Mesh Strainer -
  • Mixing bowl
  • Plastic Wrap
  • Ice Cream Maker
  • Freezer-Safe Container:
  • Ice Cream Scoop or Spatula

Ingredients
  

  • 1 cup Black Walnuts (chopped) (Toasted, if desired, to enhance flavor)
  • 2 cups Heavy Cream (For a rich and creamy base)
  • 1 cup Whole Milk (Provides a smooth texture)
  • ¾ cup Granulated Sugar (Sweetens the ice cream without overpowering the walnut flavor)
  • 5 large Egg Yolks (Forms the custard base and adds creaminess)
  • 1 tsp Vanilla Extract (For a subtle, warm flavor)
  • Salt – Pinch (Balances the sweetness and enhances the walnut flavor)

Instructions
 

  • Toast the Walnuts
    Preheat the oven to 350°F (175°C).Spread the chopped black walnuts on a baking sheet in a single layer.
    Toast for 8-10 minutes, stirring once, until fragrant and golden brown.
    Let them cool and set aside.
  • Prepare the Custard Base
    In a medium saucepan, combine the heavy cream and whole milk.
    Heat over medium, stirring occasionally, until the mixture is warm but not boiling.
    In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
    Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon.
  • Strain and Chill the Custard
    Pour the custard through a fine-mesh strainer into a clean bowl to remove any solids.
    Stir in the vanilla extract and a pinch of salt. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
    Refrigerate the custard for at least 4 hours, or overnight, to cool completely.
  • Churn the Ice Cream
    Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
    During the last few minutes of churning, add the cooled toasted black walnuts and let them mix evenly into the ice cream.
  • Freeze and Serve
    Transfer the churned ice cream into a freezer-safe container, smoothing the top.
    Cover the container and freeze for at least 4-6 hours, or until the ice cream is firm.
    Scoop and serve, enjoying the creamy, walnut-rich dessert!

Notes

  1. Walnut Sensitivity:
    • Black walnuts have a distinct, stronger flavor than regular walnuts, so be sure your guests enjoy the unique taste. If you’re unsure, you can substitute them with regular walnuts or pecans.
  2. Chill the Custard Well:
    • Be patient when chilling the custard. The longer it chills (overnight is ideal), the better the flavors will meld, and the smoother the ice cream will churn.
  3. Proper Custard Texture:
    • When cooking the custard, make sure to stir constantly to prevent it from curdling. The custard is ready when it thickens enough to coat the back of a spoon.
  4. Use Full-Fat Dairy:
    • For the best creamy texture, avoid using low-fat milk or cream. Full-fat heavy cream and whole milk are essential for a rich and smooth ice cream.
  5. Ice Cream Maker Requirements:
    • Make sure your ice cream maker’s bowl is fully frozen (if required) before starting the churning process. This ensures the ice cream churns properly and firms up as it freezes.
  6. Storage Tip:
    • Homemade ice cream can form ice crystals over time. Store it in an airtight container, pressing plastic wrap or parchment paper directly on the surface to prevent ice crystals and freezer burn.
  7. Flavor Variations:
    • Feel free to add chocolate chips, caramel swirls, or a touch of cinnamon to enhance the flavor, though the black walnuts should remain the star ingredient.
By keeping these notes in mind, you’ll have the perfect batch of Black Walnut Ice Cream every time!
Keyword Black Walnut Ice Cream Recipe