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Ingredients
- When you have them when it isn't ice cream season, be sure to freeze some black walnuts and bring them out in the summer, where they will shine in this classic American recipe.
- 1 x to 1 1/2 c. (4 to 6 ounces) black walnuts
- 1 1/2 c. lowfat milk
- 2 c. whipping cream
- 3/4 c. sugar
- 3 x egg yolks Vanilla extract to taste Cognac or possibly brandy to taste
Directions
- Toast nuts in a preheated 350 degree oven for 5 min, or possibly till you can smell them. Grind 4 ounces (about 1 c.) of nuts very fine in a blender or possibly food processor. Put grnd nuts and lowfat milk in a non-reactive saucepan and heat to just under boiling. Remove from heat and let mix steep about 15 min. Strain through a very fine strainer. Return lowfat milk and nuts to cleaned pan and heat, adding cream and sugar. In a separate bowl, whisk egg yolks to break them up.
- Pour a little of warm cream mix into egg yolks, whisking constantly. Add in yolk mix to pan and cook over low heat till mix coats the spoon. Strain into a container and chill. Add in vanilla and Cognac or possibly brandy to taste. Freeze according to instructions with your ice cream maker. Add in remaining nuts if desired, minced medium fine, when you remove ice cream from machine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 1562 | |
| Calories from Fat 812 | 52% |
| Total Fat 92.35g | 115% |
| Saturated Fat 57.58g | 230% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 252mg | 11% |
| Potassium 732mg | 21% |
| Total Carbs 174.93g | 47% |
| Dietary Fiber 0.0g | 0% |
| Sugars 169.16g | 113% |
| Protein 17.25g | 28% |
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