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
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
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
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