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Walnut-Chili Ice Cream

Dasjiah Owens
Servings

6-8

Prep Time

5 hours

"Whether you are looking for a new twist on pecan ice cream or a unique desert this walnut-chili ice cream is a must try! Featuring a smooth vanilla infused base, complemented by the satisfying crunch of candied walnuts. The subtle warmth of Urfa chili adds a unique and delightful kick, creating a harmonious blend of creamy, nutty, and spicy flavors in every spoonful."
Photo by Dasjiah Owens

Ingredients

    Ice Cream Base:

    • 2 ½ cups (600 ml) milk
    • 2 ½ cups (600 ml) heavy cream
    • 4 tsp vanilla bean paste
    • ¾ cup (150 g) sugar
    • ¾ cup (150 g) egg yolks

    Candied Walnuts:

    • 1 ½ cups (180 g) walnuts
    • 6 Tbsp (90 g) sugar
    • 2 tsp Black Urfa Chili

    Directions

      Ice Cream Base:

      1. Combine milk, heavy cream, vanilla bean paste and sugar in a pot.
      2. Heat the mixture over low heat until it simmers. While the mixture is heating, separate the egg yolks from the whites.
      3. Once the eggs are separated, temper the hot liquid into the egg yolks. Whisk the mixture vigorously to prevent the eggs from curdling.
      4. Pour the custard mixture into a bowl placed over ice to cool it down quickly.
      5. Refrigerate the custard for at least 4 hours or overnight. Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions.

      Candied Walnuts:

      1. In a pan, combine walnuts, sugar, and Black Urfa Chili. Preheat an oven to 350°F.
      2. Cook over medium heat, stirring constantly until the sugar coats the walnuts.
      3. Transfer the candied walnuts to parchment paper.
      4. Bake in a 350°F oven for 10 minutes or until bubbles form.
      5. Allow to cool. Chop to desired size.
      6. Add to your ice cream during churning process.