Black Walnut Fudge Ripple Ice Cream

Ice Cream:
1 cup Roasted Walnut Oil
2 tsp Black Walnut Extract
1 egg
3 egg yolks
1 cup Buttermilk
1 cup Half and Half
1 cup Heavy Cream
1/2 cup granulated sugar
2 cups walnuts, toasted


In a blender, put 1 egg and 1 egg yolk. Mix to blend. With the blender running slowly pour Roasted Walnut Oil to make mayonnaise.

In a separate bowl put the buttermilk, half and half, and cream. Add the remaining 2 egg yolks. Whisk. Stir in the sugar and black walnut extract. Stir in the Roasted Walnut mayonnaise. Pour the mixture into the canister of an ice cream maker, fit it with the dasher and lid. Follow the directions of your ice cream maker to process the ice cream.

Roast the walnuts in a 425 degree oven until they are aromatic. Set aside to cool. When the ice cream is done, stir in the walnuts.


2 Tbs. Butter
1/2 cup light corn syrup
2/3 cup heavy cream
Pinch of Salt
1/4 cup brown sugar, packed
1/4 cup Cocoa Powder
6 ounces semi-sweet chocolate, chopped
1/2 tsp Vanilla Extract, Mexican


Combine butter, cream, corn syrup, brown sugar, cocoa, and slat in a saucepan. Bring to a simmer over medium heat. Watch it carefully, don’t walk away for very long. Remove from heat and stir in the chopped chocolate. Stir in vanilla. Set aside to cool.

Once ice cream and fudge are both made, layer the ice cream alternately with the fudge so that when the ice cream is stopped the fudge will ripple through each scoop. Begin and end with ice cream. Freeze.

This recipe won third place in out 2017 Iowa State Fair Ice Cream Contest.