Ingredients
Equipment
Method
- Warm the heavy cream and milk in a saucepan over medium heat, keeping it steaming but not boiling.
- In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
- Slowly pour the hot cream mixture into the egg mixture while whisking constantly to temper the eggs.
- Strain the custard mixture through a fine-mesh strainer to remove any lumps and chill.
- Stir in the vanilla extract and a pinch of salt into the chilled custard.
- Fold in half of the chopped black walnuts and reserve the rest for topping.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Once thickened, sprinkle in the remaining walnuts for texture.
- Transfer the ice cream to a freezer-safe container and freeze for a few hours to firm up.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 133mgSodium: 75mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 800IUCalcium: 100mgIron: 0.5mg
Notes
For a dairy-free version, swap heavy cream with coconut cream. Use honey or maple syrup instead of granulated sugar for a natural sweetener. If black walnuts aren't available, English walnuts can be used, but the flavor will be milder. For the best results, chill your custard base overnight.
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