Fenugreek Ice Cream With Walnuts

Description

Source: MALAI - POOJA BAVISHI

I love when I can reference my hybrid identity in a spice. Stick with me, here. Take fenugreek—in Indian cooking, it adds a subtle bitter nuance to savory dishes. But it also has a sweetness that unmistakably tastes like maple syrup! Seeing this spice in a whole new light, as nutty and toasty and sweet, is what I like to call an amazing spice discovery.

Ingredients

• 1 tablespoon cornstarch
• 2 cups whole milk
• 3 tablespoons cream cheese, at room temperature
• ¼ teaspoon salt
• 1 ¼ cups heavy cream
• ⅔ cup granulated cane sugar
• 2 tablespoons grade A maple syrup
• 1 ½ tablespoons ground fenugreek
• ¾ cup chopped walnuts
• 2 tablespoons unsalted butter
• ½ teaspoon salt

Directions

1. To make the ice cream base, in a small bowl, mix the cornstarch with 2 tablespoons of the milk to make a slurry.
2. Whisk the cream cheese and salt into the slurry until smooth.
3. Set aside.
4. In a saucepan, combine the remaining milk, the cream, sugar, maple syrup, and fenugreek powder and bring to a boil over medium heat, whisking constantly to dissolve the sugar.
5. Continue to boil, whisking constantly, until everything is well incorporated, about 3 minutes.
6. Reduce the heat to low and whisk in the cornstarch slurry, mixing well. Raise the heat to medium, bring to a boil, and boil, stirring, until slightly thickened, about 1 minute.
7. Remove from the heat and transfer to a heatproof container.
8. Let the base cool to room temperature, then cover tightly and refrigerate for at least 4 hours. (If you have the time, letting it sit in the refrigerator overnight is ideal.)
9. Meanwhile, prepare the nut inclusion.
10. In a nonstick frying pan, stir together the walnuts, butter, and salt, making sure all the nuts are coated with butter.
11. Place over medium-high heat and toast, stirring often, until the mixture smells nutty, 5–7 minutes.
12. Remove from the heat and let cool completely.
13. Transfer to an airtight container and keep at room temperature until ready to use.
14. Remove the chilled base from the refrigerator and stir to recombine.
15. Transfer the base to your ice cream maker and churn according to the manufacturer’s instructions.
16. Once the mixture has frozen to a soft consistency, using a rubber spatula, fold in the walnuts, distributing them evenly.
17. Serve the soft ice cream right away, or and place in the freezer to freeze completely.

YIELD: MAKES 1 1/2 QUARTS