Black Walnut-Caramel Ice Cream
- To caramelize sugar, in a heavy 8-inch skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Slowly add the milk. Cook and stir over medium-low heat until the sugar is melted, stirring often.
- In a medium saucepan gradually add the hot milk mixture to the egg yolks. Add the 1/2 cup sugar and the salt. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat and stir in vanilla. Quickly cool the egg yolk mixture by placing the saucepan in a sink of ice water for 1 to 2 minutes, stirring constantly. Set aside.
- Prepare dried egg whites according to package directions; beat with an electric mixer on high speed until stiff peaks form (tips stand straight). Whip cream until soft peaks form (tips curl over). Fold egg whites and whipped cream into cooled egg yolk mixture. Fold in the nuts. Pour into an 8x8x2-inch square baking pan. Cover; freeze for 1 hour. Stir; cover and freeze until firm or overnight. Makes 1-1/2 pints.
From the Test Kitchen
Eating uncooked eggs is considered to be unsafe. Beaten egg whites should not be substituted for the dried egg whites. Look for this product in the egg section of the supermarket.
Nutrition Facts (Black Walnut-Caramel Ice Cream)
- Per serving:
- 393 kcal ,
- 24 g fat
- (11 g sat. fat ,
- 131 mg chol. ,
- 148 mg sodium ,
- 40 g carb. ,
- 6 g pro.