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Author Notes: I have been making ice creams for 34 years after receiving a hand crank ice cream maker as a wedding gift. I've since updated to a self-freezing unit since I make so much. This recipe is a new one, adapted from one posted on the ChefShop website. I've tweaked the ice cream base and mixing method to one standard for me. It's unusual, actually mysterious, but oh so delicious. The success of this recipe rests on the quality and freshness of the walnut oil. I used one from California, not the standard grocery store find. —PRST
large egg yolks
cups heavy cream
cup whole milk
tablespoons walnut oil, good quality and fresh
teaspoons white pepper, freshly ground
pinch kosher salt
- Add milk, cream and salt to a medium sized saucepan; heat to a simmer over medium high heat. Remove from heat.
- Meanwhile, whisk together the egg yolks and sugar in a bowl; beat until thick.
- Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.
- Return the mixture to the same saucepan, place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow to boil.
- Add walnut oil and pepper and whisk until incorporated.
- Pour custard through a medium-mesh sieve set over a clean bowl (I often skip this step). Refrigerate until cold.
- Transfer the custard to an ice cream maker and process according to the manufacturers instructions. Serve immediately or freeze for a firmer ice cream. drizzle with additional walnut oil if desired. Would be delicious with a chocolate sauce too!
- This recipe was entered in the contest for Your Best Recipe with Walnuts
- This recipe was entered in the contest for Your Best Ice Cream