Ingredients1 h 10 m servings 253 cals
- In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Per Serving: 253 calories; 19.7 g fat; 16.8 g carbohydrates; 4.4 g protein; 51 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 5
For years Black Walnut has been my favorite Ice Cream , I tried this recipe and it was a great hit & so easy to make .
I was looking for a homemade version of Marble Slab's Black Walnut ice cream, so naturally I chose to make this one first. I left out the Black Walnuts as I wanted a smooth texture without add-...
Excellent! Like all uncooked, non-custard ice creams, it is best eaten within hours of making it. But when you have an ice cream freezer and the recipe is this easy, you can easily make small ...