Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.