Black Walnut Ice Cream No Churn Food

BLACK WALNUT ICE CREAM

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!

BUTTERED BLACK WALNUT ICE CREAM

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.

BLACK WALNUT ICE CREAM

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.