Black Walnut Ice Cream
This black walnut ice cream is a rich, creamy, and nutty homemade treat that highlights the bold, earthy flavor of black walnuts. Made with a custard-style base, this ice cream has a velvety texture and just the right amount of crunch from toasted black walnuts. Perfect for a nostalgic dessert or a gourmet twist on a classic flavor!
Equipment
- 1 baking sheet – For toasting the walnuts
- 1 medium saucepan – To prepare the custard base
- 1 whisk – For mixing the eggs and sugar
- 1 heatproof bowl – To cool the ice cream base
- 1 fine-mesh strainer – To remove any lumps from the custard
- 1 ice cream maker – For churning the ice cream
- 1 airtight container – For storing the finished ice cream
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon black walnut extract optional, but enhances flavor
- Pinch of salt
Black Walnuts
- ¾ cup black walnuts chopped
- 1 tablespoon butter for toasting the walnuts
Instructions
Step 1: Toast the Black Walnuts
- Preheat your oven to 350°F (175°C).
- Spread the chopped black walnuts on a baking sheet.
- Toast for 5–7 minutes, stirring occasionally until fragrant.
- Remove from the oven and toss with 1 tablespoon of melted butter for extra richness. Set aside to cool.
Step 2: Prepare the Custard Base
- In a medium saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat. Stir occasionally until the mixture begins to steam (do not let it boil).
- In a separate bowl, whisk the egg yolks and remaining sugar until pale and slightly thickened.
- Slowly temper the eggs by adding a small amount of the hot cream mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon (170–175°F / 77–80°C).
Step 3: Chill the Custard
- Remove from heat and stir in vanilla extract, black walnut extract (if using), and a pinch of salt.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Let it cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours (or overnight).
Step 4: Churn the Ice Cream
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- In the last few minutes of churning, add the toasted black walnuts and allow them to mix evenly.
Step 5: Freeze & Serve
- Transfer the churned ice cream to an airtight container and smooth the top with a spatula.
- Freeze for at least 2 hours to firm up before serving.
- Scoop and enjoy your homemade black walnut ice cream!
Notes
- No Ice Cream Maker? You can make a no-churn version by whipping 2 cups of heavy cream until soft peaks form, then folding it into 1 can of sweetened condensed milk along with the black walnuts. Freeze for 6 hours before serving.
- Nut Allergies? Substitute pecans or regular walnuts for a milder flavor.
- Storage Tip: Store in an airtight container in the freezer for up to 2 weeks to maintain freshness.