Jeni explains what makes black walnuts so special:
Ohio black walnuts deserve a place among the world’s most prized nuts. The flavors of Piedmont’s hazelnuts, Marcona almonds, and pistachios from Sicily and Iran are all wonderful, but they pale in comparison to the piquant Ohio black walnut. Along with sweet corn and black raspberries, black walnuts capture the flavor of Ohio.It was impossible to find black walnuts locally. Even Trader Joe’s doesn’t seem to carry them. They had to be shipped from Amazon.
Black walnuts pack a lot of nostalgia for me. My grandmother Bette always makes meringue-like black walnut divinity candies, and our Black Walnut Divinity has an old-fashioned flavor profile.
¾ cup (90 g) black walnuts, toasted
Low Carb Sweet Cream Base
1-2 drams LorAnn Oils Black Walnut Flavoring
- Preheat the oven to 350 °F. Spread the walnuts out in one layer on a baking sheet. Toast in the oven until just starting to brown, about 10 minutes. Remove from the oven. Add them to an empty ice cream container and put the container upright in the freezer.
- Follow the instructions for the Low Carb Sweet Cream Base and mix in the flavorings. Cover and chill in the refrigerator for a few hours, if necessary.
- Follow your ice cream maker’s directions for making ice cream. Approximately 5-10 minutes before the ice cream is done, add the toasted black walnuts while churning. Remove from the ice cream maker using a silicone spatula and freeze until solid.