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Southern Living Black Walnut Ice Cream

Recipe: Ann Taylor Pitman, Photo: Greg Dupree, Food stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

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INGREDIENTS:

  • 1 1/2 cups toasted chopped black walnuts, divided
  • 2 1/2 cups heavy whipping cream
  • 1 1/2 tsp. vanilla extract
  • 1/8 tsp. kosher salt
  • 1 (14-oz.) can sweetened condensed milk
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Directions

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.)

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.

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.

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.

Top with remaining cream mixture; sprinkle evenly with remaining 1/4 cup walnuts.

Freeze ice cream:

Cover with plastic wrap, and freeze until firm enough to scoop, at least 6 hours or up to 12 hours.

Keep covered in freezer up to 3 weeks.

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