Black Walnut Caramel Ice Cream

• Preheat the oven to 350 degrees.

• Place the black walnuts on a baking sheet in an even layer. Place in the oven and toast for about 5 minutes, making sure not to burn them. Set aside.

• Melt the butter in a heavy-bottomed pot over medium heat. Once melted, add the sugar and swirl often until the mixture turns a dark amber color. Remove from heat and carefully add the heavy cream, whisking until smooth.

• Add the vanilla, salt and maple syrup to the mixture and cook on low until well-combined. Transfer the caramel to a heatproof container and stir in the toasted nuts. Place in the refrigerator until the mixture cools completely.

• Meanwhile, remove the ice cream from the refrigerator and let sit out at room temperature to soften.

• Once the caramel has cooled and the ice cream has softened, ready a container that can be placed in the freezer. Alternate spooning in 1œ cups of ice cream and 2 tablespoons of caramel. Repeat this process until all of the ice cream and caramel have been used. Swirl the layers with a skewer.

• Freeze until ready to use.

This article appears in October 2012.