This creamy dessert offers a unique crunchy nuttiness that in a word is simply irresistible.
Note: This recipe requires an ice cream maker.
- 2 cups California walnuts
- 1/2 cup corn syrup
- 1 cup powdered sugar
- Rice or other light, neutral oil for frying
- 4 egg yolks, large
- 2 cups heavy whipping cream
- 1 vanilla bean, split, scraped (or 1 teaspoon vanilla extract)
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/3 stick butter
- 2 cups milk, 2%
- Bring pot of lightly salted water to a boil.
- Blanch walnuts until they lose their crunch (approximately 6-8 minutes.)
- Drain walnuts. In a bowl, toss with corn syrup and powdered sugar.
- Place coated walnuts in a heavy frying pan of rice oil heated to 350° F (use a candy thermometer) and stir walnuts until dark brown (approximately 3-5 minutes).
- Use a slotted spoon or strainer and remove walnuts. Set out on cooling rack.
- When cooled, chop walnuts in food processor. Set aside.
- In a medium sized bowl lightly whisk egg yolks and set aside.
- Put cream, vanilla and sugar in saucepan, whisk together and bring to a boil. When cream starts to 'crawl up' the pan, remove from heat and whisk hot cream into egg yolks. Be sure to whisk the egg mixture vigorously--and be sure the mixture isn't too hot or you will end up with scrambled eggs. Set in freezer to chill.
- Put butter in pan or microwave until melted and mix or whisk in brown sugar. It should have a loose texture. Set aside.
- After cream cools--the cream-egg mix should be set fairly thick. Whisk in cold milk and churn in favorite ice cream machine for approximately 15 minutes. Consistency should be firm.
- Fold chopped (food processor works best) caramelized walnuts and brown sugar and butter mixture into ice cream and freeze.