Black Walnut or Pecan Home Made Ice Cream
by Carol Knorr

6 - Junket rennet tablets 1/4 c. cold water
2 cups - Sugar
6 cups - Whole milk (at least)
(We add more milk to fill the container within 1 1/2 inches from top when pouring the mix in the ice cream container to freeze) This allows for freeze expansion and the adding of nuts and maximizes the amount of ice cream.)
4 cups - Heavy whipping cream
8 tsp - Vanilla flavoring or 4 tsp - Maple flavoring*
1 cup - HEARTLAND NUTS 'N MORE Black Walnuts or Pecans (you can add nuts when stirring mix or after the mix is half frozen.)

* There are two kinds of mix flavoring one can make (vanilla or maple). The Vanilla version you add 8 tsp of vanilla flavoring and the Maple version you add 4 tsp of maple flavoring. Some people like maple versa vanilla with nuts. The vanilla we use is from Mexico. It has a stronger flavor.

Dissolve rennet tablets in water. Set aside. Combine remainder of ingredients in saucepan. Heat while stirring to lukewarm (110 degrees F.) Stir in dissolved rennet tablets. Cool the mix down in the refrigerator for two reasons. 1. The cooler the mix is, the less ice it will take. 2. If you let it set over four hours it seems to stay firm longer in your bowl when served. You then can pour the mix into the freezer container and start to freeze it. A tip when freezing. Put the freezer in a paper grocery bag with a hole in the bottom for the ice water to run out when mixing. This bag will save you ice and you will freeze the ice cream quicker. Make sure you have at least 15 lbs of ice for the 1 gallon version. Take the beater out after freezing and let the ice cream set for about 1/2 hour in the freezer before serving. Enjoy!

Makes 1 Gallon

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