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Toasted Walnut Orange Ice Cream Recipe

This is an ice cream I created when I remembered my Mother's Cranberry sauce for Thanksgiving and how good it tasted. It has a creamy texture and a delight hint of orange.—Patricia Magner, Rathdrum, Idaho

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Toasted Walnut Orange Ice Cream Recipe

Prep: 20 min. + freezing

Yield: 8 Servings

15 5 20

Ingredients

1 tablespoon butter
1/4 cup walnut halves
1 cup half-and-half cream
3/4 cup sugar
2 cups heavy whipping cream
1/2 cup whole-berry cranberry sauce
2 tablespoons thawed orange juice concentrate
1 teaspoon vanilla extract

Directions

In a small heavy skillet, melt butter over medium heat. Add walnuts; cook and stir until toasted, about 4 minutes.
In a large bowl, beat half-and-half and sugar until sugar is dissolved, about 2 minutes. Stir in the whipping cream, cranberry sauce, orange juice concentrate, vanilla and walnuts.
Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.

Nutritional Facts 1/2 cup equals 384 calories, 28 g fat (17 g saturated fat), 100 mg cholesterol, 52 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.

Originally published as Toasted Walnut Orange Ice Cream in The Taste of Home Cookbook , p70

Fun Ice Cream Idea

For a fun dessert sure to impress guests, I roll individually frozen balls of ice cream in fun toppings like chopped nuts, toasted coconut or chopped candy bars. Then I freeze the balls until firm and arrange in a pretty serving bowl. Guests can choose whichever combination appeals to them. —Eileen Greiss, Youngtown, Arizona