Black Walnut Ice Cream

Puree in a food processor (about 2 min.):
1/2 cup black walnuts
2 Tbsp. white corn syrup

Scald in a heavy saucepan over medium heat:
1 cup half and half

Stir into hot half and half until dissolved:
1/2 cup sugar

With the food processor running, pour hot half and half mixture into nut puree and process until completely smooth. Pour through a seive into a clean bowl and allow to cool slightly, then stir in:
1/2 tsp. vanilla
1/4 tsp. black walnut extract
1/4 tsp. salt
1 cup heavy cream

Refrigerate until very cold (about 4 hours) or overnight. Freeze according to your ice cream maker's directions, adding 2 Tbsp. of black walnut meats in the last 5 minutes of freezing (or to taste).

You're welcome.

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