Chocolate Walnut Ice Cream Recipe
with toffee swirl and toasted walnuts
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Ingredients
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Ice Cream Base
Toffee Swirl
Walnuts
Method
Ice Cream Base
- 1
Warm dairy and dissolve cocoa
In a medium saucepan, whisk together 1 cup whole milk, 2 cups heavy cream, 3 tbsp granulated sugar, 1.5 tbsp brown sugar and 3/4 cup unsweetened cocoa powder. Warm over medium heat, stirring frequently, until the mixture is hot and steaming but not boiling and the cocoa is fully dissolved (about 5–7 minutes).
- 2
Melt chocolate
Remove pan from heat and add 4 oz chopped bittersweet chocolate. Whisk until chocolate is fully melted and the mixture is smooth. Return to very low heat if needed just to finish melting, then remove from heat.
- 3
Temper yolks
In a separate bowl, whisk 4 large egg yolks until smooth. Slowly pour 1/2 cup of the hot chocolate cream mixture into the yolks while whisking constantly to temper (this raises the yolks' temperature without scrambling). Then gradually whisk the tempered yolk mixture back into the saucepan with the remaining hot mixture.
- 4
Cook to custard
Cook the combined mixture over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until it thickens slightly and coats the back of the spoon (custard reaches about 170–175°F / 77–80°C) — about 4–6 minutes. Do not boil.
- 5
Finish and chill
Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp fine salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Let cool at room temperature for 20 minutes, then cover and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight.
Toffee Swirl
- 6
Make toffee
In a small saucepan over medium heat, melt 2 tbsp unsalted butter and 1/2 cup light brown sugar together. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sugar is dissolved and mixture is syrupy and slightly thickened. Remove from heat and carefully whisk in 2 tbsp heavy cream (mixture will bubble). Stir in 1/2 tsp vanilla extract and 1/8 tsp salt. Return to very low heat if needed to combine into a smooth sauce. Let cool to room temperature; it will thicken as it cools.
- 7
Optional thicker toffee
If you prefer a chunkier, candy-like swirl instead of a pourable sauce, return the cooled toffee to medium heat and simmer until it reaches a slightly thicker consistency (coat the back of a spoon). Cool partially before the next step so it isn't rock-hard when swirled into the ice cream.
Walnuts
- 8
Toast and glaze walnuts
Preheat oven to 350°F (175°C). Toss 1 cup walnut halves with 1 tbsp granulated sugar, 1 tsp butter (optional) and 1/8 tsp salt in a small bowl until evenly coated. Spread in a single layer on a small baking sheet lined with parchment. Toast in the oven for 6–8 minutes, stirring once halfway, until fragrant and lightly browned. Watch closely to avoid burning. Remove and let cool. Break into smaller pieces if desired.
Churning and Assembly
- 9
Churn ice cream
Once the chocolate custard base is fully chilled, churn it in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve / thick custard consistency (usually 20–30 minutes).
- 10
Layer with toffee and walnuts
Transfer one-third of churned ice cream into a loaf pan or container. Drizzle about one-third of the toffee swirl over the layer and sprinkle about one-third of the toasted walnuts. Add another third of ice cream, repeat the toffee and walnut layer, then top with the remaining ice cream. Use a spatula or skewer to gently ripple the toffee into the ice cream to create ribbons; avoid overmixing. Reserve a small amount of toffee and walnuts for the top if you like a decorative finish.
- 11
Harden
Cover the container with plastic wrap or an airtight lid and freeze for at least 4 hours, preferably overnight, until firm enough to scoop.
- 12
Serve
Scoop and serve with an extra drizzle of toffee sauce and a few toasted walnut pieces on top. Let slightly soften at room temperature for a few minutes before scooping for easier serving.