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Black Walnut Ice Cream Recipe

American · Dessert · 35 min total

A rich, nutty ice cream made with toasted black walnuts, offering a deep, earthy flavor that pairs perfectly with the creamy custard base.

Ingredients

• 1 cup black walnut halves
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Spread black walnuts on a baking sheet and toast for 8-10 minutes until fragrant. Let cool, then chop coarsely.
2. In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat until mixture is hot and steaming, but not boiling.
3. In a separate bowl, whisk egg yolks. Gradually pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper. Pour the egg mixture back into the saucepan.
4. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil.
5. Remove from heat and stir in vanilla extract and chopped black walnuts. Let cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
6. Pour the chilled custard into an ice cream maker and churn according to manufacturer's instructions until thick and creamy.
7. Transfer to an airtight container and freeze for at least 2 hours to firm up before serving.

Tips

• For a smoother texture, strain the custard before chilling to remove walnut pieces, then add them back after churning.
• Store in the freezer for up to 2 weeks; let soften at room temperature for 5 minutes before scooping.
• Black walnuts have a strong flavor; if you prefer milder, use half black walnuts and half English walnuts.

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