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Greg DuPree; Food Stylist: Emily Nabors Hall; Shell Royster
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Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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1 1/2 cups toasted chopped black walnuts, divided
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2 1/2 cups heavy whipping cream
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1 1/2 tsp. vanilla extract
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1/8 tsp. kosher salt
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1 (14-oz.) can sweetened condensed milk
Directions
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Make walnut paste:
Place 1 cup of the walnuts in a blender; process on medium speed until a loose paste forms, 1 minute to 1 minute, 30 seconds, stopping to scrape down sides as needed. Scrape 1/4 cup of the walnut paste into a large bowl. (Reserve remaining walnut paste for another use.)
Caitlin Bensel; Food Stylist: Torie Cox
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Combine ice cream ingredients:
Gradually beat in cream with a hand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute, 30 seconds. Increase speed to medium-high, and beat until medium peaks form, 4 to 5 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
Beat in vanilla and salt on low speed until just combined. Gradually beat in sweetened condensed milk on medium-low speed until well combined, about 2 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Add ice cream to loaf pan:
Spoon half of cream mixture (about 2 1/2 cups) into a 9- x 5–inch loaf pan; sprinkle evenly with 1/4 cup of the walnuts.
Caitlin Bensel; Food Stylist: Torie Cox
Top with remaining cream mixture; sprinkle evenly with remaining 1/4 cup walnuts.
Caitlin Bensel; Food Stylist: Torie Cox
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Freeze ice cream:
Cover with plastic wrap, and freeze until firm enough to scoop, at least 6 hours or up to 12 hours.
Caitlin Bensel; Food Stylist: Torie Cox
Keep covered in freezer up to 3 weeks.
Caitlin Bensel; Food Stylist: Torie Cox