BLACK WALNUT ICE CREAM
This recipe and method works with any similar nut.
Provided by Hank Shaw
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 321 kcal, Carbohydrate 18 g, Protein 6 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 43 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BLACK WALNUT ICE CREAM
My dad and I loved black walnut anything. Black walnuts taste very different than English walnuts so I created this one on his behalf. I like it best topped with caramel sauce or honey.
Provided by OCEANVIXEN79
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Nutrition Facts : Calories 253 calories, Carbohydrate 16.8 g, Cholesterol 50.8 mg, Fat 19.7 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 9.6 g, Sodium 36.7 mg, Sugar 12.7 g
BLACK WALNUT ICE CREAM RECIPE - (4.3/5)
Provided by kgoldston
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
MAPLE WALNUT ICE CREAM
A Canadian favorite! This sweet ice cream actually stays soft even after a week.
Provided by Kim Tymecki
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h5m
Yield 8
Number Of Ingredients 12
Steps:
- Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
- Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
- Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
- Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
- Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
- Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
- Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 46.1 g, Cholesterol 192.8 mg, Fat 32.5 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 13 g, Sodium 77.3 mg, Sugar 37.3 g
MAPLE WALNUT ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Nut Dessert Kid-Friendly Frozen Dessert Walnut Summer Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 9
Steps:
- Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.
- Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).
- Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.
BROWN SUGAR ICE CREAM WITH CAYENNE-SPICED WALNUTS
Make the custard, toast the nuts, then let the ice cream machine do the rest.
Provided by Kristen Williams
Time 1h
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Bring milk and cream to simmer in medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl until blended; gradually whisk in hot milk mixture. Return to saucepan. Stir over medium heat until custard coats spoon and temperature registers 170°F, about 4 minutes (do not boil). Transfer to wide shallow bowl and freeze to chill quickly, stirring occasionally, about 40 minutes.
- Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
- Process custard in ice cream maker according to manufacturer's instructions, adding walnuts during last 5 minutes. Transfer to container; cover and freeze up to 3 days.
BUTTERED BLACK WALNUT ICE CREAM
Make and share this Buttered Black Walnut Ice Cream recipe from Food.com.
Provided by Nana Lee
Categories Frozen Desserts
Time 25m
Yield 1 gallon
Number Of Ingredients 9
Steps:
- Saute black walnuts in the 3 Tbs. of butter & let cool.
- Combine sugar,flour & salt,slowly stir in hot milk.
- Cook 10 minutes over low heat,stirring constantly.
- Stir small amount of cooked mixture into beaten eggs,return to milk mixture & cook 1 mniute.
- Chill in refrigerator,then pour in ice cream freezer & add cream & vanilla.
- Churn in freezer for about 15 minutes,then add black walnuts & finish freezing.
Nutrition Facts : Calories 8459.8, Fat 609.1, SaturatedFat 286.7, Cholesterol 2835.6, Sodium 2795, Carbohydrate 636.5, Fiber 17.8, Sugar 508.2, Protein 161
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