Black Walnut Ice Cream Recipe

In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until it just begins to simmer.

Remove the saucepan from heat, add the black walnuts, and let steep for 10 minutes.

In a separate bowl, whisk the egg yolks until well beaten.

Slowly pour the heated cream and walnut mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. This will take about 8-10 minutes.

Remove from heat and stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into a container.

Cover and refrigerate for at least 4 hours, or overnight, until completely chilled.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the churned ice cream to a lidded container and freeze for an additional 2-3 hours, or until firm.

Serve the black walnut ice cream in bowls or cones and enjoy!