This is my husband’s latest ice cream request. Every time he busts out with a great idea like this I think he is a secret chef. But if he is, he did not reveal his recipe. I made this one up myself! And it is delicious!
2 cups chopped walnuts
1/2 cup coconut sugar
Line a baking sheet. I used my Silpat. Chop the walnuts. Toast for 10 minutes in a 300 oven until fragrant. Let cool.
Place the walnuts and sugar together in a small pot and turn the heat to medium. Use a wooden spoon to coat the walnuts with the sugar. Be sure to stand there and mix as the sugar is melting. Don’t walk away because sugar burns easily. It should only take a few minutes. (It will kind of look more coated then melted.)
Turn the walnuts back out onto the baking sheet, spread them out and let them cool completely. Break up the big clumps and store in an airtight container until ready to make the ice cream. This can be done up to a week in advance.
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups candied walnuts
Combine the coconut milk, maple syrup, and vanilla in a bowl and whisk together. Refrigerator for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. With two minutes left, add the walnuts. Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!