Walnut Ice Cream
Rich and nutty walnut ice cream made with fresh walnuts, whole milk, and heavy cream. This traditional Parsi-style dessert features finely crushed walnuts blended into a sweetened milk base, then churned to creamy perfection. The addition of thick cream halfway through the freezing process ensures a luxurious texture and deep, nutty flavor.
Ingredients
- 1 1/2 cups Walnuts (Originally 15 tolas. Shelled and finely crushed.)
- 2 cups Whole milk (Originally 1 sher.)
- 3/4 cup Granulated sugar (Originally 15 tolas.)
- 1 cup Heavy cream (Originally 1/2 sher of hard cream.)
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Instructions
- 1Remove walnuts from shells if necessary. Finely crush the walnuts in a mortar or food processor, being careful not to release their oil or turn them into a paste. Sift through a wire sieve to ensure a fine, uniform texture.
- 2In a saucepan, bring the milk to a boil. Once it boils, remove from heat and allow it to cool completely.
- 3Add the prepared crushed walnuts and sugar to the cooled milk. Stir well until the sugar is dissolved.
- 4Pour the mixture into an ice cream maker. Churn for about 10 minutes until the mixture begins to thicken slightly.
- 5Add the heavy cream to the churning mixture. Continue to churn and freeze according to your ice cream maker's instructions until the ice cream is firm and set.
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