Black Walnut Fudge Ripple Ice Cream
by RoryThis recipe won third place in our 2017 Iowa State Fair ice cream contest.
Black Walnut Fudge Ripple Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Crea
Ingredients
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1 C. Roasted Walnut Oil
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2 tsp. Black Walnut Extract
1 Egg
3 Egg Yolks
1 C. Buttermilk
1 C. Half and Half
1 C. Heavy Cream
1/2 C. Granulated Sugar
2 C. Walnuts, Toasted
2 Tbsp. Butter
1/2 C. Light Corn Syrup
2/3 C. Heavy Cream
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Pinch Sea Salt, Fine
1/4 C. Brown Sugar, Packed
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1/4 C. Cocoa Powder, Organic Dutch Processed
6 oz. Semi-Sweet Chocolate, Chopped
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1/2 tsp. Vanilla Extract, Mexican
Ice Cream:
Fudge:
Directions
Ice Cream:
Put 1 egg and 1 egg yolk in a blender. Mix to blend. With the blender running slowly pour Roasted Walnut Oil to make mayonnaise.
In a separate bowl, mix the buttermilk, half and half, and heavy cream. Add the remaining 2 egg yolks. Whisk. Stir in the sugar and black walnut extract. Stir in the Roasted Walnut mayonnaise. Pour the mixture into the canister of an ice cream maker, fit it with the dasher and lid. Follow the directions of your ice cream maker to process the ice cream.
Roast the walnuts in a 425°F oven. Keep a close eye on them so they do not burn. Once roasted, set aside to cool. When the ice cream is done, stir in the walnuts.
Fudge:
Combine butter, cream, corn syrup, brown sugar, cocoa, and slat in a saucepan. Bring to a simmer over medium heat. Watch it carefully, don’t walk away for very long. Remove from heat and stir in the chopped chocolate. Stir in vanilla. Set aside to cool.
Once ice cream and fudge are both made, layer the ice cream alternately with the fudge so that when the ice cream is stopped the fudge will ripple through each scoop. Begin and end with ice cream. Freeze.