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Rosemary Walnut Ice Cream



Rosemary Walnut Ice Cream
Total Preparation Time: 1 hour Number of Servings: 8
Actual Cooking Time:No cooking required Source: www.walnuts.org

This traditional custard based ice cream becomes a bit unconventional with the addition of rosemary, a savory herb that pairs well with walnuts. Want to get even more adventurous? Use culinary lavendar in place of the rosemary.

Ingredients:

3 Egg yolks
1/2 cup granulated Sugar
1 tablespoons packed brown Sugar
2 cups heavy whipping Cream
2 cups low-fat Milk
1/4 cup fresh Rosemary, chopped
1 cup California Walnuts chopped, toasted
2 teaspoons pure Vanilla extract

Preparation:

In bowl, whisk yolks with sugars until pale and thickened. Set aside.
In medium saucepan, over medium low heat, bring table cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California Walnuts. Let sit 15 minutes.
Strain cream mixture through a fine sieve into the egg mixture; reserve remaining walnut mixture.
Return cream mixture back to saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 8 minutes. (Do not boil or the eggs will curdle.)
Strain into large clean bowl. Stir in vanilla and reserved walnut mixture. Let cool.
Cover and refrigerate until completely cold, about 2 to 4 hours.
Spoon chilled custard into shallow metal pan, freeze until almost firm, about 2-4 hours.
Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour. Transfer to refrigerator for 30 minutes before serving to allow ice cream to soften slightly.


Nutrient Information
Calories: 403
Total Fat: 34 g
Saturated Fat: 15.5 g
Polyunsaturated Fat: 8 g
Monounsaturated Fat:
Sodium: 54 mg
Carbohydrates: 21 g
Protein: 7 g
Fiber: 1 g
Vitamin A: 1118 IU
Vitamin C: 1 mg
Calcium: 139 mg
Iron: 0.7 mg

Cook's Notes:

Plan ahead - ice cream takes time to freeze.