Butternut and Hickory Nut Ice Cream Recipe

Name: Butternut and Hickory Nut Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3/4 cup butternuts (about 3 ounces), chopped; 3/4 cup hickory nuts (about 3 ounces), chopped; 1/4 teaspoon plus 1/8 teaspoon salt; 1 cup sugar; 1 tablespoon cornstarch; 4 large egg yolks; 2 1/2 cups milk; 1 teaspoon vanilla; 2 cups well-chilled heavy cream

Servings: persons

2 tablespoons unsalted butter
3/4 cup butternuts (about 3 ounces), chopped
3/4 cup hickory nuts (about 3 ounces), chopped
1/4 teaspoon plus 1/8 teaspoon salt
1 cup sugar
1 tablespoon cornstarch
4 large egg yolks
2 1/2 cups milk
1 teaspoon vanilla
2 cups well-chilled heavy cream

1
Preheat oven to 350 F.
2
In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt.
3
Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes.
4
Cool nuts completely.
5
In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well.
6
Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute.
7
Transfer custard to a bowl and cool.
8
Chill custard, covered, until cold.
9
Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker.
10
Transfer ice cream to a metal bowl and stir in nuts.
11
In freezer harden ice cream until firm.
12
Ice cream may be made 1 week ahead and kept frozen, covered.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3/4 cup butternuts (about 3 ounces), chopped, 3/4 cup hickory nuts (about 3 ounces), chopped, 1/4 teaspoon plus 1/8 teaspoon salt, and more.

Yes, Butternut and Hickory Nut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Butternut and Hickory Nut Ice Cream

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