Go Back

Maple Black Walnut Ice Cream

Today, we’re embarking on a delicious journey to create an exquisite walnut ice cream...
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Make a day ahead 45 minutes
Servings: 1.4 L/qt
Course: Dessert
Cuisine: French
Calories: 185

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

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

Method
 

  1. *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
  1. 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
  1. 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.
  2. Mix walnut mixture with the immersion blender.
  3. Pass through a sieve or chinois.
  4. Press down solids firmly to extract as much liquid as possible. Save walnut solids for snacks. The remaining liquid left should weight 360g.
  5. Put walnut milk back to the saucepan.
  6. Add heavy cream and half of the sugar.
  7. 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.
  8. Add coffee extract, maple syrup and alcohol if so, and mix.
  9. Cook walnut custard to 185ºF/85ºC.
  10. 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.
  11. Achieving the right viscosity in your ice cream base is crucial for a smooth, creamy texture.
Steps To Churn Ice Cream
  1. Churn for about 45 minutes.
  2. Add the frozen chopped walnuts and chocolate barks.
Storage
  1. 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).
  2. 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
  1. 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!