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Honey Walnut Ice Cream
Aug. 10th, 2016 07:22 pmOkay, it's been forever and I've had a life and stuff and barely posted the occasional thing to Twitter or reblobbed a culture thing on Tumblr, but I have to document this ice cream I just made and this is the most correct location.
Adapted from http://www.foodnetwork.com/recipes/alton-brown/fruity-oil-ice-cream-recipe.html
Ingredients
2 cups whole milk
2 cups heavy cream
6 large egg yolks
2/3 cup honey
1/3 cup granulated sugar
1/2 cup walnut oil
3/4 cups walnut bits
Per the standard ice cream instructions, heat milk and cream in one pan and simmer. Whisk egg yolks, sugar, honey, and walnut oil together in a separate bowl; try for frothy. Drizzle hot milk into the whisk bowl, stirring constantly, to temper the egg yolks, then dump it all back into the pan. Bring up to 175F. Refrigerate for at least 4 hours.
The next day, chop up and toast the walnut bits in the oven. If I were doing it again, I'd probably do this half an hour earlier and refrigerate them? But honestly I don't think it would make a big difference to the final texture. Use your ice cream device to churn the refrigerated mixture for 25 minutes or until soft-serve, then mix the walnut bits in for 2 minutes. Freeze overnight.
Why I'm bothering to record this recipe: My homemade ice cream always sets up hard as a rock, especially if it didn't get really fluffy or firm in the mixing bowl. This was so runny after mixing that I was afraid it would be an iceberg but instead it scoops like commercial ice cream and also is utterly delicious. (I usually don't even like walnuts.) It melts very quickly.
I hypothesize that both the liquid oil and the honey keep it from freezing hard. I welcome input from food science geeks.
P.S. I'm making ice cream again and appreciate flavor suggestions. Avocado came out... intensely avocado. It needed salt.
Adapted from http://www.foodnetwork.com/recipes/alton-brown/fruity-oil-ice-cream-recipe.html
Ingredients
2 cups whole milk
2 cups heavy cream
6 large egg yolks
2/3 cup honey
1/3 cup granulated sugar
1/2 cup walnut oil
3/4 cups walnut bits
Per the standard ice cream instructions, heat milk and cream in one pan and simmer. Whisk egg yolks, sugar, honey, and walnut oil together in a separate bowl; try for frothy. Drizzle hot milk into the whisk bowl, stirring constantly, to temper the egg yolks, then dump it all back into the pan. Bring up to 175F. Refrigerate for at least 4 hours.
The next day, chop up and toast the walnut bits in the oven. If I were doing it again, I'd probably do this half an hour earlier and refrigerate them? But honestly I don't think it would make a big difference to the final texture. Use your ice cream device to churn the refrigerated mixture for 25 minutes or until soft-serve, then mix the walnut bits in for 2 minutes. Freeze overnight.
Why I'm bothering to record this recipe: My homemade ice cream always sets up hard as a rock, especially if it didn't get really fluffy or firm in the mixing bowl. This was so runny after mixing that I was afraid it would be an iceberg but instead it scoops like commercial ice cream and also is utterly delicious. (I usually don't even like walnuts.) It melts very quickly.
I hypothesize that both the liquid oil and the honey keep it from freezing hard. I welcome input from food science geeks.
P.S. I'm making ice cream again and appreciate flavor suggestions. Avocado came out... intensely avocado. It needed salt.
