Sugar Free Black Walnut Ice Cream Recipes

BLACK WALNUT ICE CREAM

Steps:

• Heat the cream, milk, sugar and walnut pieces in a heavy-bottomed pot to 170 degrees, or to the point at which it steams but does not simmer. Turn off the heat, add the vanilla bean and the scraped insides of the bean, stir well and cover. Let this cool for 1 hour.
• Move the mixture to a container and refrigerate for at least 4 hours, or up to overnight.
• Strain the mixture to remove the vanilla bean and the walnut pieces. Reserve the walnut pieces and set them in the fridge.
• Heat the strained mixture to 160°F. As it is heating, beat the egg yolks to combine. When the cream has hit its temperature, you will need to temper your eggs so they don't scramble. One hand holds a ladle, the other whisks the egg yolks: Pour in a little hot cream with one hand, whisking vigorously with the other. Pour in 2 ladles full, then pour the egg-cream mixture into the pot and stir well. Cook this gently, stirring often, for 5 minutes. Do not let it simmer.
• Strain this one more time and chill the mixture down at least to room temperature before putting into the ice cream maker. Churn it until it has the consistency of soft-serve ice cream, then remove to a large bowl and gently fold in the reserved black walnut pieces. Freeze and eat!

MAPLE WALNUT ICE CREAM

Steps:

• Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
• Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
• Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
• Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
• Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
• Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
• Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.

BLACK WALNUT ICE CREAM

Steps:

• In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.

BLACK WALNUT ICE CREAM RECIPE - (4.3/5)

Steps:

• In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.

SUGAR FREE BLACK WALNUT ICE CREAM

Steps:

• 1. Mix all ingredients in a food processer or a blender except walnut nuts.
• 2. Mix throughly.
• 3. Cover and cool throughly.
• 4. Follow your in structions on your ice cream maker.
• 5. Then add walnuts at the ending of the freezing process..

MAPLE WALNUT ICE CREAM

Steps:

• Boil syrup in a 2-quart heavy saucepan over moderately high heat until reduced to 3/4 cup, 5 to 10 minutes. Stir in cream, milk, and salt and bring to a boil over moderate heat.
• Whisk eggs in a large bowl, then add hot cream in a slow stream, whisking. Transfer to saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, 1 to 2 minutes (do not let boil).
• Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
• Freeze custard in ice-cream maker until soft-frozen, then, with motor running, add nuts. Continue churning ice cream until frozen, then transfer to an airtight container and put in freezer to harden.

BROWN SUGAR ICE CREAM WITH CAYENNE-SPICED WALNUTS

Steps:

• Preheat oven to 375°F. Bring milk and cream to simmer in medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl until blended; gradually whisk in hot milk mixture. Return to saucepan. Stir over medium heat until custard coats spoon and temperature registers 170°F, about 4 minutes (do not boil). Transfer to wide shallow bowl and freeze to chill quickly, stirring occasionally, about 40 minutes.
• Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.
• Process custard in ice cream maker according to manufacturer's instructions, adding walnuts during last 5 minutes. Transfer to container; cover and freeze up to 3 days.