Black Walnut-Caramel Ice Cream
1/2 cup sugar
2 cups milk
2 slightly beaten egg yolks
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 teaspoons dried egg whites*
1 cup whipping cream
1/2 cup chopped black walnuts or English walnuts
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.
Note: 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. |