The strong flavor of black walnuts is perfect in this rich ice cream. Try sprinkling with sea salt for added interest.
Serves: 4Save Share
3 Egg Yolks
¾ cup Sugar
1 cup Heavy Whipping Cream
2 cup Whole Milk
1½ tsp Vanilla Extract
½ cup Chopped Black Walnuts (English Walnuts)
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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.