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22 responses to “Black Walnut Ice Cream”

  1. Butterpoweredbike

    My favorite ice cream, too. But lately, I’ve been adding porcini powder to the mix.

  2. Peter Arnold

    Dentist’s delight, black walnuts! No matter how hard I try to keep pieces of shell out of the meats I always seem to chomp down on one in Sarah’s ice box cookies. I have learned to chomp gingerly. How do you manage to stay shell fragment-free, especially since the meat is such a small part of the whole nut?

    Reminds me of when steel shot became mandatory for widlfowl,and soft lead shot was outlawed. My brother said to his dentist, “I bet you get a lot of new work out of people breaking teeth on steel,” to which the dentist said “Naw, I doubt it.” Fast forward a year, and the dentist tells tony, “You know, you were right! I am getting a lot of new trade from broken teeth!”

  3. Peter Arnold

    P S Welcome Home, I hope!

  4. Tim Vidra

    I just harvested my own black walnuts also. Agreed that is one tough nut to crack! My grandfathers favorite ice cream was black walnut!

    E.A.T.

  5. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    I so miss my black walnut trees! They were a pain in the patootie (especially for my husband when he mowed), but so worth it. I need to find someone who has a tree. The ice cream looks absolutely amazing, definitely eye-roll back in the head level.

  6. Nancy Shaw

    Oh yum! My mouth is watering! That icecream sounds drooling good! Can just taste it! Wish I was there to share some with you!

  7. gluttonforlife

    So excited to see this recipe! Just finished husking a huge load of foraged black walnuts (table vise, rubber gloves) and wondering how long they need to dry in the shell…? Thanks, Hank!

  8. Joyce Pinson

    We go foraging for black walnuts in October when they fall from the trees. Usually let them dry outside, then long about January when the snow begins to fly we spend evenings banging them open as a family project. Nothing better for baked goods!

  9. oakandsage

    That sounds so good… I wonder if there are still any black walnuts on the trees. Somehow I never find any if I’m looking for them. If I go out hunting mushrooms, I’ll find a bunch of walnuts instead!

  10. Sarah Galvin (All Our Fingers in the Pie)

    I must make this because I have black walnuts and don’t know what to do with them! It sounds delicious.

  11. gluttonforlfe

    I cracked one of my black walnuts and the nut meat seemed very wet, so I’m hoping for a tip on how long to dry these in the shell once they’ve been husked. Thank you!

  12. Sherri

    We let ours dry for 3 weeks after husking, seems to work very well! The nut should break with a bit of a snap, that’s how you know they’re done. Trying out this ice cream today or tomorrow, looking forward to our first taste! :)

  13. Ricardo Rodríguez

    Great recipe!
    I have collected black walnuts (or Mexican walnuts, not sure, here we call them jailed nuts, while pecans we call them just nuts) before, but never tried something with them. Will try to find some and do this.
    Thanks!

  14. Estil

    Until I made this ice cream I thought black walnut pie was the best dessert I ever put in my mouth. It’s absolutely delicious, and this recipe has changed th way I will make all flavors of ice cream

    Thanks!

  15. Larry

    The flavor of the un-churned ice cream is very good. However, you must chill it after the second heating and before putting it in the ice cream maker or it will just melt the ice in your ice cream maker and you will end up with chilled liquid.

  16. Larry

    I have a Kitchenaid ice cream attachment and it just melted the liquid inside of it. :( The Kitchenaid, it would seem, requires the mixture to be completely chilled prior to churning.

  17. Vanessa

    QUESTION: What is the best way to make homemade Ice Cream without an ice cream machine? Thanks

  18. Mark Tade

    I collect the nuts after the husks have started to disintegrate–you can typically roll them under your boot to remove most of the husk (there will be husk maggots–don’t let that bother you–they aren’t in the nut itself, just the in the husk). I wash the black mush, husk remnants and mud off by putting the nuts in a 5-gallon bucket and agitating them with a potato fork–it takes 4 or 5 changes of water to get them clean. Don’t pour the water out near any delicate plants–the juglone in them is somewhat toxic to plants. I then dry the nuts in the sun for a day or two and hang them in the basement in net bags with a dehumidifier going for the first few days. I usually get back to them in 6 weeks or so, although I have had some for two years that, when opened, seemed as good as ever. I crack them in a heavy bench vise and use a pair of heavy wire cutters cut the internal partitions to help get the meat out. About 1/3 of my nuts are either spoiled (black, shriveled and bitter) or wormy when cracked open. Black walnut cookies and cake are also wonderful.

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