Maple Black Walnut Ice Cream
Servings: 1.4 L/qt
Calories: 185kcal
Cost: $12
Today, we’re embarking on a delicious journey to create an exquisite walnut ice cream…
Equipment
- 1 Ice cream maker
- 1 Immersion blender
- 1 Saucepan
- 1 Sieve
- 1 Digital thermometer
- 1 Digital scale
- 2 bowls
- 5 deli containers
- 1 Whisk
- 1 Rubber spatula
- 1 1.5 Lq stainless steel container (per recipe) to store finished ice-cream
Ingredients
Ice Cream Base
- 500 g Whole milk
- 175 g Walnut kernels*
- 360 g Heavy cream 35%
- 40 g Maple syrup or honey
- 5 g Coffee extract optional
- 125 g Granulated sugar
- 35 g Dry milk
- 40 g Glucose or dextrose powder
- 5 g Ice-cream stabilizer
- 70 g Egg yolks
- 10 g Walnut liquor (optional) Recipe
After Churning Addition
- 100 g Frozen thinly chopped walnuts
- 50 g Frozen milk or dark chocolate bark Recipe
Instructions
- *Walnut kernels can be subbed for pecans or hazelnuts. No need to toast nuts before using them especially walnuts; they may get bitter. Add coffee extract in walnut ice cream only.
Before You Start
- Freeze containers you'll be using to store the churned ice cream. Scale out all the ingredients. In a serving bowl, combine half of the sugar with the ice cream stabilizer; set aside.
Walnut Milk
- In the saucepan, bring to a quick boil the milk with the walnuts. Put the lid on and let stand for an hour or longer.
- Mix walnut mixture with the immersion blender.
- Pass through a sieve or chinois.
- Press down solids firmly to extract as much liquid as possible. Save walnut solids for snacks. The remaining liquid left should weight 360g.
- Put walnut milk back to the saucepan.
- Add heavy cream and half of the sugar.
- At 95ºF/35ºC, add dry milk and egg yolks. Mix. At 113ºF/45ºC, add the remaining sugar combined with the stabilizer, and powdered glucose. Mix.
- Add coffee extract, maple syrup and alcohol if so, and mix.
- Cook walnut custard to 185ºF/85ºC.
- Pass through a sieve over the frozen bowl. Cool walnut custard on an ice bath. Place in the refrigerator to mature for at least 4 hours, 24 hours max.
- Achieving the right viscosity in your ice cream base is crucial for a smooth, creamy texture.
Steps To Churn Ice Cream
- Churn for about 45 minutes.
- Add the frozen chopped walnuts and chocolate barks.
Storage
- Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap).
- Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.
How To Serve Ice Cream
- Take the ice cream from the freezer and place it in the refrigerator for about 40 minutes. This allows it to soften slightly for easier scooping. Enjoy!
Nutrition
Serving: 90g | Calories: 185kcal
