This recipe is adapted from Hunter Angler Gardner Cook blog. The reason this recipe is so good is because the walnuts are toasted, the walnut is infused in the cream and because I do an extra punch of black walnut extract. Infuse cream with the nuts, which gives it flavor and a little color, and then you add those walnuts back in the final ice cream, which is itself enriched by several egg yolks.
Double the recipe for 1/2 gallon.
- 2 cups cream
- 2 cups milk
- 2/3 cup black walnuts, roughly chopped (toasted)
- 2/3 cup sugar
- 1/2 vanilla bean, scraped
- 1 tsp Nickerson Farm’s Black Walnut Extract
- 4-5 egg yolks
(To toast the black walnuts, 325 degree oven for 5-7 minutes.)
- 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 Nickerson Farm’s Black Walnut Extract, 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 degrees. 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 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!