Black Walnut-Caramel Ice Cream
1/2 cup sugar
2 cups milk
2 slightly beaten egg yolks
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 teaspoons dried egg whites*
1 cup whipping cream
1/2 cup chopped black walnuts or English walnuts
To caramelize sugar, in a heavy 8-inch skillet cook 1/2 cup sugar over
medium-high heat until sugar begins to melt, shaking the skillet occasionally to
heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat
to low. Cook about 5 minutes more or until all of the sugar is melted and
golden, stirring as needed with a wooden spoon. Slowly add the milk. Cook and
stir over medium-low heat until the sugar is melted, stirring often.
In a medium saucepan gradually add the hot milk mixture to
the egg yolks. Add the 1/2 cup sugar and the salt. Cook and stir over medium
heat until mixture just coats a metal spoon. Remove pan from heat and stir in
vanilla. Quickly cool the egg yolk mixture by placing the saucepan in a sink of
ice water for 1 to 2 minutes, stirring constantly. Set aside.
Prepare dried egg whites according to package directions;
beat with an electric mixer on high speed until stiff peaks form (tips stand
straight). Whip cream until soft peaks form (tips curl over). Fold egg whites
and whipped cream into cooled egg yolk mixture. Fold in the nuts. Pour into an
8x8x2-inch square baking pan. Cover; freeze for 1 hour. Stir; cover and freeze
until firm or overnight.
Makes 1-1/2 pints.
*Note: Eating uncooked eggs is considered to be unsafe.
Beaten egg whites should not be substituted for the dried egg whites. Look for
this product in the egg section of the supermarket.