Wednesday, May 26, 2010

Walnut Ice Cream

Walnut Ice Cream


1 1/2 oz. cream cheese
1 tbsp + 1 tsp corn starch
2 cups whole milk
1 1/4 cups heavy cream
3/8 cup brown sugar
1 1/2 tbsp light corn syrup
1/4 cup + 1 tbsp walnut liquor
1/8 tsp salt
1 tsp vanilla extract
5 oz. toasted walnut pieces


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.
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