This walnut ice cream is flavored with hint of maple and a hint of coffee.
1 cup California walnuts, soaked for 2 hours or overnight in water
2 1/2 cups walnut milk
1/4 cup brown sugar
2 tablespoons maple syrup
4 teaspoons instant coffee
1 teaspoon vanilla
1/2 teaspoon salt
Chopped California walnuts, preferably toasted
Drain walnuts and place in a blender with walnut milk, brown sugar, maple syrup, instant coffee, oil, vanilla and salt. Blend until very smooth. Cover and refrigerate until well-chilled.
Place into the bowl of an ice cream maker and freeze until firm.
Transfer to a 1-quart container and store in the freezer.
Scoop into bowls and garnish with chopped walnuts.
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