Toasted Walnut Orange Ice Cream Recipe

Toasted Walnut Orange Ice Cream Recipe
Toasted Walnut Orange Ice Cream Recipe photo by Taste of Home
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Toasted Walnut Orange Ice Cream Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing

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.
Originally published as Toasted Walnut Orange Ice Cream in The Taste of Home Cookbook 2011, p70

Nutritional Facts

1/2 cup: 384 calories, 28g fat (17g saturated fat), 100mg cholesterol, 52mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 3g protein.

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  • 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
  1. In a small heavy skillet, melt butter over medium heat. Add walnuts; cook and stir until toasted, about 4 minutes.
  2. 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.
  3. 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.
Originally published as Toasted Walnut Orange Ice Cream in The Taste of Home Cookbook 2011, p70

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