Walnut ice cream was another big hit with my husband. The sweet and nutty flavor is great. My homemade ice-cream recipes are very simple and delicious. It is easy to just buy ice cream in a store, but with all of the different kinds of chemicals they add to it, it is worth it to make ice cream at home. Try this recipe, and soon you will find out how easy it is to make. 🙂
Yield: 3 Cups
Short Korean Lesson
- HoDu (호두) = Walnut
- Bam (밤) = Chestnut
Video Instructions
Main Ingredients
- 1 Cup Heavy Whipping Cream
- 1 Cup Milk
- ⅔ Cup Walnuts
- ½ Generous Cup Sugar
- 1 Egg or Egg Yolk
- Some Chopped Walnuts (for Topping)
Directions
Obtain about ⅔ cup of walnuts. Soak the walnuts in water for about 30 minutes. This will help soften them; making it easier to make a paste later. If you are in a hurry, you can skip this step and just add a little water later when you grind the walnuts.
In a pan, break the egg yolk and then slowly mix it into some of the milk. When it is evenly mixed, add the rest of the milk (1 cup total), 1 cup heavy whipping cream, and ½ generous cup of sugar. Stir gently until the sugar dissolves.
Boil on low for about 15 minutes. Occasionally stir it. It is important to keep the temperature low, or the egg will make the ice cream lumpy. This step is just for making the egg safe to eat.
After soaking the walnuts, drain and grind them for about a minute on high speed, or it becomes a smooth paste. If you skipped soaking them, grind ⅔ cup of walnuts with ¼ cup of water.
When the ice cream is done cooking, strain it for a smoother texture. This step is optional.
Add the walnut powder into the mixture. Stir it well.
If you want extra smooth ice cream, strain it once more into a glass container for freezing. If you don’t mind a few walnut chunks, skip the straining it.
Freeze the ice cream mixture.
At 3-4 hours intervals, take out the ice cream and mix it with a fork. Each time you do so, it will make the final texture smoother. If you have an ice cream machine, let it do all of the work.
We sprinkled chopped walnuts on top before eating. You can experiment with other toppings. Try it someday. 🙂
that would be perfect in this hot summer 🙂
i’ll make it tomorrow 🙂
What a Nice and easy recepie! I Will definitely try it out! Thanks for a great tutorial and the recepie, have a happy day 😛
hi aeri! 😆
i LOVE your wire whisk! where did you get it? i want one too. 😉
hi farleen,
hehe.. I got it from my mother-in-law. oops.. big help ? ^^:; miss you, friend ~~
wow… i love your blog…
Thanks for shared this recipe…
daebak… 😛
What a neat blog you have here! I’m also a Korean blogger! Loved seeing your Korean recipes! Will check back again!
hi Sook,
Nice to meet you. I saw your blog..you have very nice blog too. 🙂 Please come back. thanks
This looks so yummy. You got a really good texture into it – really fluffy. 🙂
I am very interested in your food .Your site looks wonderful.I think I will start with this ice cream then when I get the bean paste make some cookies. I have eaten at a korean restaurant and love kimchee.I have come to your site to try other foods from your land.Thank you for the recipes. 😛
How does the egg help with the ice cream?
hi Crystal,
I think that eggs make the milk mixture into a custard…which does not freeze completely and gives the ice cream it’s velvety smoothness and richness
Very tasty and nutty but added double the amount of sugar! 😕
Greetings from Romania! I think it’s good ice cream! I do it myself. I love nuts and we have here in abundance.
Thanks for your comment. ^^