4 cups heavy cream
4 cups Half and Half
2 cups white sugar
2 1/2 cups chopped Black Walnuts
1 Tbsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. salt
In a large bowl, stir together the heavy cream, Half and Half, sugar, Black Walnuts, vanilla, cinnamon, and salt. Cover and refrigerate for 30 minutes. Pour the mixture into the bowl of an ice cream maker and freeze as directed by the manufacturer. Top with caramel or hot fudge sauce if desired.
Enjoy this recipe as a dessert or breakfast coffee cake.
Serve a stand out side dish full of wild and distinct flavor including wild rice and robust Black Walnuts.
This recipe is a great way to bring the family together and create a wonderful memory in the kitchen together.
A protein packed cake with few ingredients, including Black Walnuts.
This recipe comes to us with unique provenance – it’s our oldest known black walnut baking recipe and it dates to the late 1890s.
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