West Virginia celebrates a big birthday this week (its 150th, y’all!) which has prompted a fair amount of discussion on the Mountain State’s contributions to the culinary world.
Pungent ramps. Rich and creamy biscuits and gravy. A piping hot pepperoni roll.
But let’s not forget black walnut ice cream, which has a rich heritage throughout the South and Midwest but is consumed most in Tennessee, Kentucky, Georgia, Alabama, Arkansas, Indiana, Missouri and, yep, ol’ West By God.
The American Black Walnut is a 100% wild nut that’s been hand-harvested by locals for generations. Its bold, robust flavor is perfectly highlighted in cool, crisp ice cream.
And not only are we celebrating the state’s sesquicentennial this week, but July is National Ice Cream Month. That’s two reasons to seek out a scoop of Black Walnut Ice Cream – or just make a batch of your own with this recipe!
HOMEMADE BLACK WALNUT ICE CREAM
1 cup superfine sugar
2 cups light cream
1 cup half-and-half cream
½ tsp. black walnut extract
½ cup to ¾ cups black walnuts, chopped
- Blend together sugar, cream, half-and-half and black walnut extract. Pour into container of an ice cream maker and freeze according to the manufacturer’s instructions.
- When ice cream is done, fold in black walnuts and transfer to a freezer container. Freeze until solid.