Honey Walnut Ice Cream

No Gravatar

I used this recipe for my Kitchen Aid Ice Cream Attachment….

The Honey Walnut Ice Cream is a light tasting ice cream with crunchy mild walnut flavor.

Honey Walnut Ice Cream

Honey Walnut Ice Cream



1 tablespoon Vanilla Bean Paste (or you can substitute with Vanilla Extract, but the flavor isn’t the same!)
1 3/4 cups Heavy Cream
1 1/4 cups whole Milk
1/2 cup plus 2 tablespoons Sugar, divided
1/3 cup Light Corn Syrup
1/4 teaspoon Kosher Salt
6 large Egg yolks
1 cup Walnuts, chopped
3 tablespoons Honey
1/8 teaspoon Kosher Salt


Combine cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup and salt in a medium saucepan.  Heat over medium-ugh heat, stirring occasionally, until 175F degrees, approximately 5 to 10 minutes.  Remove saucepan from heat.

While cream mixture heats, using a mixer, mix yolks and remaining 1/4 cup sugar in a bowl until smooth, light yellow in color.  Approximately 3 minutes.

Slowly mix 1 cup heated cream mixture into egg yolk mixture, making sure to keep mixing. (If you add hot mixture too fast, it will scramble the egg yolks)

Return the egg yolk mixture to the cream mixture in the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and is 180F degrees, 7 to 14 minutes.

Pour mixture into a large bowl and cover with plastic wrap, with the plastic wrap touching the mixture without any air bubbles.

Place the bowl in the refrigerator overnight.

You can prepare the walnuts now.  Toss walnuts with honey and salt on a parchment-lined baking sheet, and spread evenly.  Bake at 350F degrees, stirring every 3 minutes, until nuts are toasted, approximately 10 to 12 minutes.  Don’t let them burn… Let cool completely.  Break the walnuts into small chunks and place in a bowl and cover.

When you are ready to make the ice cream (the next day), remove from the refrigerator.  Churn as per the instructions of your ice cream maker.  When the mixture resembles thick soft-serve ice cream, transfer to a bowl.  Fold in the walnut mixture and put ice cream in an airtight container and place in the freezer.

I always freeze overnight to make sure it’s set, but if you want to serve it before then, freeze for at least 3 hours or until firm.