You are here: Home » Recipes » Black Walnut Ice Cream Black Walnut Ice Cream Recipe by Serena Ball, RDKitchen Tested Yield 4 1/2 cups The strong flavor of black walnuts is perfect in this rich ice cream—sprinkle with sea salt for added interest. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 3 egg yolks 3/4 cup sugar1 cup whipping cream2 cups whole milk1 1/2 teaspoons vanilla extract1/2 cup finely chopped black walnuts (or English walnuts) Instructions Beat egg yolks and sugar with electric mixer until thick and pale, about 2 minutes. Set aside. Combine cream and milk in a medium saucepan; heat over medium-high heat until tiny bubbles form around the edge of pan (about 180F,) stirring often. Add one-third of the hot milk mixture to egg mixture, stirring with a whisk; slowly add mixture back to pan, stirring constantly with a whisk. Cook, stirring occasionally, over medium-low heat until mixture coats the back of a spoon, about 4 minutes. Remove from heat. Stir in vanilla. Cover and refrigerate until chilled, at least 1 hour. Pour mixture into canister of ice cream maker and freeze according to manufacturer’s instructions. During the last few minutes of churning, add black walnuts. Serves 9.