Black Walnut Ice Cream

By Chris Williams, Franco

Serves | 4 to 6 |

  • 2 cups heavy cream
  • ½ cup walnuts, chopped and toasted
  • 1 pinch salt
  • ½ Tbsp vanilla extract
  • 5 egg yolks
  • ¾ cup honey
  • 1/3 cup black walnut oil

| Preparation | In a pot, scald the cream and add the walnuts and salt. Gently simmer for 5 minutes. Remove from heat, add vanilla extract and let steep for 10 minutes. In a large bowl, whisk the egg yolks and honey until mixture is thick and forms ribbons. Slowly add the cream mixture to the egg mixture, whisking constantly. Chill to 32ºF. Add walnut oil to the chilled cream right before placing in an ice cream machine. Process according to manufacturer's directions.

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