Walnut Ice Cream With Brandywine Caramel Sauce Recipe

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Walnut Ice Cream With Brandywine Caramel Sauce
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Ingredients
9
Count
Nutrition
396
Calories
Total time
60
Minutes
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Ingredients:

  • 1 cup walnuts
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 6 tbsp sugar
  • 1/4 cup powdered milk
  • 1 cup whole milk
  • 1 small brandywine tomato
  • 1 cup sugar

Directions:

  1. For the ice cream: Preheat oven to 325° (300° for convection oven). Place nuts on a pan, then toast until dark and golden, 15-20 minutes. Let cool, then grind until fine in a food processor.
  2. In a saucepan, heat the cream and 1/2 cup sugar to just below the boiling point. Add the ground nuts and let steep at room temperature for at least an hour, or until a strong walnut flavor has permeated the cream. Pour through a coarse strainer into a large plastic bowl, then pour again through a fine-mesh strainer such as a chinois into another large plastic bowl.
  3. In a large, heavy-bottomed pot, mix 6 tablespoons sugar with the powdered milk, and slowly add the whole milk, whisking constantly until the powdered milk is dissolved. Place over high heat until it's just below the boiling point.
  4. Place yolks in a large bowl. Add a ladleful of the hot milk mixture to the yolks and mix well. Add about a third of the hot milk to the bowl with the yolks and stir. Pour the contents of the bowl into the pot with the milk and cook for another 30 seconds or so, until the milk begins to steam.
  5. Remove from heat and pour the mixture through a fine-mesh strainer into the walnut-infused cream. Cover and chill until completely cold, 3 hours or overnight.
  6. Churn in an ice cream maker according to manufacturer's instructions.
  7. For the caramel sauce: Cut the tomato into large pieces and process in a blender or small food processor until smooth. Pass through a fine-mesh strainer. Measure out 1/2 cup puree; set aside any extra.
  8. Combine 1/4 cup water and the sugar into a broad, heavy-bottomed saucepan and stir until sugar dissolves. Cook over high heat until the sugar is a tawny golden color. Turn off the heat and add the tomato puree. Do this carefully and step back in case of any of it splatters.
  9. When the foaming eruption has subsided, stir the caramel mixture with a wire whisk, turning the flame back on if necessary, until all of the candy threads have melted into the caramel. Remove from heat and let cool. Taste for tomato flavor intensity and add any extra puree, if desired.
  10. Serve the ice cream drizzled with the caramel sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 396.24 Kcal (1659 kJ)
Calories from fat 227.24 Kcal
% Daily Value*
Total Fat 25.25g 39%
Cholesterol 188.81mg 63%
Sodium 94.66mg 4%
Potassium 258.89mg 6%
Total Carbs 34.4g 11%
Sugars 31.14g 125%
Dietary Fiber 1.09g 4%
Protein 11.31g 23%
Vitamin C 1mg 2%
Iron 1.2mg 7%
Calcium 124.7mg 12%
Amount Per 100 g
Calories 269.09 Kcal (1127 kJ)
Calories from fat 154.32 Kcal
% Daily Value*
Total Fat 17.15g 39%
Cholesterol 128.23mg 63%
Sodium 64.28mg 4%
Potassium 175.82mg 6%
Total Carbs 23.36g 11%
Sugars 21.15g 125%
Dietary Fiber 0.74g 4%
Protein 7.68g 23%
Vitamin C 0.7mg 2%
Iron 0.8mg 7%
Calcium 84.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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