Black Walnut Ice Cream
Creamy black walnut ice cream with rich custard base and robust walnut flavor, perfect for nut lovers and those seeking a decadent, homemade frozen treat.
Ingredients
Instructions
- Scald the milk and chill it along with the canned evaporated milk.
- Mix eggs, sugar, salt, and flour in a bowl.
- Beat well and cook over medium heat until the mixture thickens, stirring frequently.
- Cook in the microwave on medium, setting the timer at 3-minute intervals and stirring after each interval, until thickened (about 9 to 12 minutes).
- Combine the chilled custard with the chilled canned milk and black walnut flavoring.
- Pour the mixture into a freezer-safe container and freeze until almost firm.
- Add cooled black walnuts to the semi-frozen mixture.
- Continue freezing until fully firm and ready to serve.
Tips & Substitutions
To enhance the flavor, consider toasting the black walnuts before adding them to the ice cream mixture. If black walnut flavoring is hard to find, you can use pecan flavoring as a substitute, though it will alter the final taste slightly. For a richer custard, you might replace some of the milk with cream.
Serving Suggestions
Serve the black walnut ice cream in bowls or cones, and consider garnishing with additional toasted black walnuts or a drizzle of chocolate sauce. It pairs beautifully with Jackie'S Easy Coffeecake for a delightful dessert spread, or as a refreshing treat on a warm day.
Storage & Reheating
Store the black walnut ice cream in an airtight container in the freezer. It can last for up to two weeks. To enjoy it again, let it sit at room temperature for about 10 minutes before scooping to soften slightly, ensuring easy serving.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Ice Cream contains roughly 2142 calories, with 72g protein, 148g carbohydrates, and 158g fat. It is an excellent source of protein (144% of the Daily Value), vitamin C (102% of the Daily Value), and dietary fiber (99% of the Daily Value). Note that it is relatively high in sodium, at 2005mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular walnuts instead of black walnuts?
Yes, you can substitute regular walnuts for black walnuts, but the flavor profile will change. Black walnuts have a more robust and earthy flavor, while regular walnuts are milder. If you're looking for a similar taste, consider using a mix of both.
How can I make this ice cream without an ice cream maker?
You can make this ice cream without an ice cream maker by using the method outlined in the recipe. After mixing the ingredients, pour them into a freezer-safe container and stir every 30 minutes until fully frozen to break up ice crystals for a smoother texture.
What should I do if my ice cream is too hard after freezing?
If your ice cream is too hard, simply let it sit at room temperature for about 10-15 minutes before serving. This will soften it just enough to scoop easily. You can also mix in a bit of milk or cream and re-churn it for a creamier consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).