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Brandy Red Walnut Ice Cream with Walnut Caramel Sauce

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Yield: 6 servings

Prep and Total Active Time: 6 hours and 20 minutes 

1 pint heavy whipping cream
1 can sweetened condensed milk
1/4 cup brandy
1 tsp. maple syrup
2/3 cup chopped toasted Robert Livermore red walnuts

Caramel Sauce:
3 tbsp. unsalted butter
1/4 cup brown sugar
3 tbsp. milk

Whip heavy whipping cream until stiff peaks appear. Whisk in brandy and maple syrup. Fold in half of the sweetened condensed milk can with a rubber spatula until blended. Fold in second half of can with toasted walnuts. Transfer to a loaf pan or ice cream tub, cover with plastic wrap and freeze for 6 hours or overnight. For the caramel sauce, melt butter in a pan and whisk in milk and brown sugar. Bring to a simmer until sugar is dissolved. Add a handful of toasted half walnuts Top ice cream with caramel walnut sauce.

Pairs well with: LVVR Bubbles
Wine Photo by: Joseph Magnelli, @Joseph.magnelli
Written by: Lauren Rose,, @Laurenrosecooks

Lauren Rose is obsessed with all things food and wine. As a part-time private chef and sommelier, full-time dinner party queen and Lodi native, she specializes in seasonal, Mediterranean fare with her own millennial twist.