- Prep time 4 hours
- Cook time 30 minutes
- Makes 1 quart
I have my favorite ice cream flavors, but whenever I visit Cape Cod, I tend to choose flavors I don't gravitate toward at home. The Cape is a homemade ice cream mecca with parlors near antique shops and bookstores and miniature golf courses. Standing in front of those long boards with flavor lists going on a mile long, I tend to order sweeter and nuttier flavors: butter pecan; black raspberry, salty caramel, or black walnut. Perhaps there's something about the salty ocean air that makes me seek out the sweet and nutty? Here's a walnut ice cream for when you need vacation feeling at home, want to throw a twist into your ice cream social menu, or as a scoop next to your Thanksgiving apple tart. —NakedBeet
1 tsp corn starch
1 1/4 cups
light brown sugar
1 1/2 tablespoons
light corn syrup
1 tbsp walnut liquor
toasted walnut pieces (not too big, not too small)
- In a large pot, pour in the milk and cream. Take 2 tbsp of this mixed milk and cream and add it into a small bowl with the cornstarch, combine well and set aside.
- Into the pot of milk and cream, add corn syrup and sugar. Bring to a boil over a medium heat. On a simmer, continue stirring for about 4 minutes. Remove from heat, stir in the cornstarch mixture and bring this back to a boil. Cook for an additional minute, stirring constantly until the mixture thickens slightly.
- In a large bowl mash the cream cheese. Add the milk mixture to the cream cheese, whisking to incorporate. Add salt, vanilla extract and the walnut liquor. Let the mixture cool over an ice bath for an hour. Refrigerate the cooled mixture for at least 4 hours or overnight.
- Pour the chilled mixture through a fine mesh strainer and then into your ice cream machine and proceed with your unit’s instructions. Once the machine is done churning, blend int the cooled, toasted walnuts and store in the freezer. This ice cream stays soft and scoopable but if it’s gotten hard, let it come to room temperature for 2-5 minutes before serving.