turmeric and ginger honeycomb ice cream

turmeric and ginger honeycomb ice cream| A Brown Table

I traveled to LA last weekend to attend the IACP (International Association of Culinary Professionals) awards. I made it a point to visit as many important restaurants as I could, we even visited Lisa Vanderpump's Pump restaurant in West Hollywood and saw her and Ken. We were too afraid to speak to her and chickened out, so nope we didn't speak with her or get photos with her. The IACP conference was a blast, I got to spend some time and meet some of favorite people in the world of food who have always inspired me. Now for the awards, I won the Best Photo Based Culinary Blog for this year and I couldn't be more thankful to you (click the link to see all the winners). You guys have given me so much support and love over the years and I wish you were all there with me to celebrate!

But since you couldn't be there physically, we can all celebrate with ice cream. As a kid whenever I got a cold, my dad would recommend drinking a glass of hot milk with turmeric sweetened with honey or sugar. But I've been toying with this idea for a while, why not put all of this into an ice cream and add some ginger? Sure, this ice cream is a culmination of a lot of home cold remedies in a way..... Okay, I have no scientific evidence that this will actually fight colds but it's really good! The bright yellow color of turmeric, the fresh ginger juice and the honey makes this one delicious ice cream. You can add a few bits of crystallized ginger and I did consider doing that but 1 1/2 tablespoons of juice squeezed out of a fresh piece of ginger root is intense, so I'd personally recommend cutting back on the amount of juice if you want to incorporate ginger bits. Also, don't add fresh ginger juice to milk and boil it, it will curdle! 

My recipe is loosely based on Jeni's Splendid Ice Cream's cream cheese technique which makes this an egg-free version. 

turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this ice cream;

  • Use a young and fresh ginger root, the flavor is better. I add the ginger juice to the ice cream base once it is chilled or the milk can curdle when hot. You can cut back on the amount of ginger used if you like it less intense
  • You could garnish this with bits of crystallized ginger root but I felt that it would be too gingery because the fresh ginger flavor is pretty strong.
turmeric and ginger honeycomb ice cream| A Brown Table

turmeric and ginger honeycomb ice cream

yields: about 1 pint


2 cups whole milk

2 cups half and half

1 teaspoon turmeric powder

1/2 teaspoon fine grain sea salt

1/2 cup fine grain sugar

1/4 cup diced honeycomb

2 tablespoons honey

1 1/2 tablespoons cornstarch powder

2 tablespoons water

3 ounces creamcheese

1 1/2 tablespoons peeled and freshly grated ginger root

1. Place the milk, half and half, turmeric powder, salt, sugar, honeycomb and honey in a thick-bottomed medium sized saucepan. Stir on medium-high heat with constant stirring until all the milk starts to boil. When the milk starts to boil vigorously, whisk the cornstarch and water in a small bowl and whisk into the saucepan. Allow the ice cream base to thicken by boiling for about 4 minutes with constant stirring. The mixture should resemble a custard and coat the back of a spoon. Pass the hot mixture through a sieve, then whisk the mixture into a large bowl containing the creamcheese. Store the ice cream in a gallon ziploc bag, place the bag in an ice water bath until it is completely chilled. 

2. Squeeze and collect the juice from the freshly grated ginger root. Stir this juice into the chilled ice cream base. Pour the liquid into your ice cream maker and churn as per the manufacturer's instructions. Store in a freezer safe container and allow to freeze for at least 4 hours until firm. 



yossy's rhubarb semifreddo

yossy's rhubarb semifreddo| A Brown Table

I absolutely love it when my friend's cookbooks come out and the pastry/dessert ones take a special place in my heart. A couple of months ago, I shared a quatro leches recipe from Sam's book which is now nominated for a James Beard award! Sam does an amazing job of bringing spices into desserts and she does that with finesse. Congrats, Sam!

Now another dear friend from New York, Yossy of the blog Apt. 2B Baking Co. has a new dessert cookbook out called Sweeter off the Vine! Yossy deals with desserts in her own special and unique way, she passionately infuses flavors from her life into each and every treat listed in her book. The lemon verbena olive oil cake, the mint infused ice cream with cacao nibs, the blood orange old-fashioned donuts, the apricot berry galette with saffron sugar are just some of the delicious recipes that are included in her book. What makes this book special to me, is the way Yossy weaves a rich tapestry of her culture and life into each recipe, her Persian heritage, growing up in Seattle and her life in Brooklyn, it all comes together in the ingredients, flavors but it's Yossy's way and it's perfect! It's her amazing story and this book goes straight into my dessert/baking collection that will always be cherished for years to come.

Now for this rhubarb semifreddo......

From its big floppy leaves, to its beautiful stalks, rhubarb is beautiful (and poisonous - the green parts) but it's a resilient plant to grow. It dies and comes back every spring. And if you love rhubarb, you will love this semifreddo from Yossy! It's creamy and smooth, and like a slab of marble with tiny flecks of roasted pink rhubarb stalks embedded in sweet frozen custard. Another winning feature, it's not too sweet and you can actually taste the flavor of the rhubarb. The distinct jammy flavor of rhubarb is not to be missed and I'm actually happy her recipe doesn't ask for mixing in strawberries, you can taste the rhubarb! She has quite a few serving options, from whipped cream, to pistachios, to a rhubarb compote (which I didn't prepare, the recipe is in her book), so many options that are all good! Though I intended to make her rhubarb compote, I ran out at the last minute and used some leftover lingonberry jam thinned out with a little hot water and a splash of bourbon. That's the beauty of Yossy's semifreddo and like many of the recipes in her book, she gives you a delicious recipe and you can enjoy it anyway you want to! 

In Yossy's own words here is her recipe!

yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table
yossy's rhubarb semifreddo| A Brown Table

rhubarb semifreddo (from Yossy's Sweeter off the Vine)

yields: 8 to 10 servings


12 ounces(340g) rhubarb stalks, leaves removed

1 cup (200g) sugar

1/4 teaspoon finegrain salt

4 large eggs

1 1/2 cups (355mL) heavy cream

1/2 cup (60g) chopped pistachios, to serve (optional)

lightly sweetened whipped cream, to serve (optional)

strawberry or berry or rhubarb jam or compote (optional)

1. Position a rack in the center of the oven and preheat to 375F. Line a 9X5X3 inch loaf pan with plastic wrap, making sure there are at least 3 inches of overhang on each side.

2. To roast the rhubarb: Slice the rhubarb stalks into 2-inch pieces and put them in a baking dish large enough to hold them in a single layer. Sprinkle 3/4 cup of the sugar and salt over the top and toss gently to combine. Bake for about 15 minutes, or until the rhubarb is soft and juicy. Let the rhubarb cool slightly, then transfer to a food processor or blender and blend until smooth. You should have 2 cups of rhubarb purée. Refrigerate while you prepare the rest of the ingredients. 

3. Whip the eggs with an electric mixer on high speed with the remaining 1/4 cup sugar until the eggs are light in color and have nearly tripled in volume, about 7 minutes. In a separate bowl, with clean beaters, whip the cream to soft peaks. 

4. Whisk the chilled rhubarb purée into the eggs until well combined. Don't worry if the eggs lose some volume. Fold in the whipped cream, then spread the mixture in the prepared pan, and smooth the surface. Fold the plastic wrap over the top to cover, pressing it against the surface to seal. Freeze until completely firm, at least 6 hours to overnight. 

5. To serve: unwrap the plastic from the top of the pan, invert the semifreddo onto a platter, and remove the remaining plastic. Serve thick slices of semifreddo with a bit of whipped cream and chopped pistachios or a spoonful of jam/compote. Extra semifreddo can be stored in a freezer, wrapped tightly in plastic wrap, for up to 5 days. 

Reprinted with permission from Sweeter Off the Vine, by Yossy Arefi, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

apple lemongrass sorbet with baked candied apple chips

apple lemongrass sorbet with baked candied apple chips | A Brown Table

I'm afraid of both the mandolins I own. I've nipped the tips of my fingers a few times in the past (even with the safety guard) and it's a painful and bloody experience where I end up wondering if my fingerprints will be permanently affected. So when I set out to make candied apple chips as the garnish for this post, I was extra careful. So careful, that I couldn't really get that perfect round apple slice. The safety guard really didn't help to hold the apple in place and I had to use my hands and went extra slow which then led to the mandolin slicing the apple at an angle. The mandolin is one of those tools I know I will always need to own to get that perfect thin slice but one that I know will demand a payment in kind. I should get a safety glove at some point. Anyway, fears and fingertips aside, this post is all about apples. 

The weather here has been very hot of late. The roof heats up by mid-afternoon and our living room becomes one big oven as it gets hit by the sun's rays. Snoopy stays in the bedroom where it's cool and windy and only emerges every now and then to eat, a pat or to go out. Consequently, the floor in the bedroom is strewn with puppy toys and tennis balls that I must clean up. To keep him entertained and cool, I make frozen homemade stock cubes but for me, last week, I made myself this fruit and lemony sorbet. An apple sorbet infused with lemongrass and topped off with candied apple chips. 

Except for the fear of slicing the apples, these candied chips are the easiest things to make and also the tastiest. The sweet crunch made me want to eat them all before I could use them to decorate the sorbet. Lemongrass gives a very gentle citrus note to the apple in both taste and fragrance. And on any sweltering hot day, I'd welcome this lemongrass infused apple sorbet because of the refreshing flavors to cool down with. 

apple lemongrass sorbet with baked candied apple chips | A Brown Table
apple lemongrass sorbet with baked candied apple chips | A Brown Table
apple lemongrass sorbet with baked candied apple chips | A Brown Table
apple lemongrass sorbet with baked candied apple chips | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this dessert;

  • The chips: be extra careful with the mandolin. As soon as the apple is sliced, you must work quickly to prevent browning by covering the slices in the sugar syrup. 
  • Work quickly when transferring the apple chips to the marble surface as once they cool down they will crack on the silicone mat if you try to peel them off. The have to be transferred hot so they are still pliable at that stage.
  • Use fresh lemongrass versus the dry kind, in my hands the flavor was very weak when I tested the dry variety.
  • Apple Juice: If you have a juicer by all means make your own. I recommend Golden Crisp apples or a 50%-50% mix of golden apple and granny smith apples. Otherwise a good quality store bought apple juice (100% apple juice) will work as well.

Here are some other sorbet recipes that you might enjoy:

apple lemongrass sorbet with baked candied apple chips | A Brown Table

apple and lemongrass sorbet

yields: around 4 cups of sorbet


1 cup water

3/4 cup (5.29 ounces/150g)brown sugar

4 stalks fresh lemon grass, chopped

2 cups apple juice, fresh

2 tablespoon lemon juice, freshly squeezed and strained

1 tablespoon honey

1. Place the water, sugar and lemon grass in a medium-sized saucepan. Bring the contents to a boil on high-heat, then reduce to a gentle simmer and cover the saucepan with a lid. Allow to simmer for 4 minutes. Remove from stove and allow to cool. 

2. Strain the lemongrass syrup into a large mixing bowl using a strainer and discard the stalks. Stir in the apple juice, lemon juice and honey.  Place the syrup in a gallon ziplock bag and chill in an ice bath for about 30 minutes. 

3. Prepare the sorbet using the manufacturer's instructions for your ice cream maker. Transfer the sorbet when ready into a freezer-safe airtight container and allow to firm for at least 4 hours before serving. Garnish with the candied baked apple chips when serving. 

candied baked apple chips

yields: around 20 -30 slices (exact numbers will vary depending on the size of the apple and thickness used)


1 cup water

1/2 cup sugar

1 large granny smith apple 

a pinch of cream of tartar

1. Place the water and sugar in a small saucepan and bring to a boil on medium-high heat. Reduce the heat to medium-low and keep it simmering.

2. Using a mandolin, slice the apples into discs, as thin as possible. Place the apple slices in a small heat-proof pan or bowl. Quickly stir in the cream of tartar into the simmering hot sugar syrup and pour this liquid directly over the apples. Ensure that all the slices are submerged in the syrup. Allow to sit for at least 1 hour before baking or cover with a lid or clingfilm and store in the refrigerator for up to 24 hours.

3. Place two wire racks in the center of the oven and preheat to 200F. Line two baking sheets with silicone mats (do not use parchment paper). Drain and reserve the liquid from the apple slices and place them in a single layer on the lined baking pans. Blot them with a parchment paper and place them in the oven for 2 hours. Working with one pan at a time, quickly peel the baked apple slices and transfer them onto a clean marble surface to cool. Transfer the cooled chips into an airtight container for storage. Use as needed.

frozen apple halva

frozen apple halva | A Brown Table

Every year during apple season, I make an apple halva. But why I've never tried to freeze halva before is beyond me and I'm glad, that I finally did! Did I mention that this dessert has a little bit of booze in it? 

frozen apple halva | A Brown Tablefrozen apple halva | A Brown Table

This halva started off with a batch of ripe Fuji apples. I like these apples because they are great to bake with, they're sweet but not too tart like the Granny Smith kind. Now, let's get to the best part, two of my favorite ingredients that are quintessential to many Indian recipes, green cardamom and saffron. You already know about my love for green cardamom, I call it the "vanilla of Indian desserts" but saffron, saffron is special too! Those little thin threads that can with so much power when it comes to color and flavor.

Saffron is expensive to begin with but I'm always a little hesitant about using saffron powders because they can be adulterated with coloring agents and chemicals. When, I buy saffron I always buy the threads and pick it up from the Indian or Middle Eastern grocery stores. They are generally a little cheaper at these grocery stores and I prefer the color and flavor of the Persian and Kashmiri (Indian) saffron to the other types because they give a more robust color and flavor.

frozen apple halva | A Brown Table

Here are some of my tips when making this frozen halva.

  • When you work with the apples be quick, as soon as they are peeled and exposed to air they will start to brown. As soon as the fruit is prepared, coat them in fresh lemon juice as soon.
  • There is also no need to soak the saffron in hot water because the threads will infuse and release their color as soon as the liquids in the baking pan heat up. 
  • This boozy part of this recipe calls for a sweet rosé. If you want to keep this non-alcoholic use apple juice that is not flavored with any spices. But don't use apple cider because cider is generally spiced and it will change the flavor of this dessert. 

I was tempted to label this dessert a sorbet but it retains the apple fruit texture and it just didn't feel right to drop it in that category. 

frozen apple halva | A Brown Table

frozen apple halva 

yields: 1 generous quart


1 lb fuji apples (or any apples good for baking)

1/4 cup lemon juice, freshly squeezed

1/2 cup (3 1/2 ounces) brown sugar

1/4 teaspoon green cardamom seeds, freshly ground

1/2 teaspoon saffron threads (I used Persian saffron)

1 cup (250mL) water

2 cups (500mL) sweet rosé wine (or apple juice - avoid using cider)

1. Place a wire rack in the center of the oven and preheat to 350F.

2. Peel, core and dice the apples. Place them in an oven-safe baking dish quickly sprinkle the lemon juice over the apples and rub them to prevent browning. Pour the sugar, cardamom, saffron and water over the apples. Mix with a spatula or spoon to coat and bake in the preheated oven for 30 minutes or until the apples are tender.  Remove from oven and allow to cool to room temperature.

3. Once the apples have cooled, remove the apples and reserve the liquid that is left behind. Blend the apples in a blender with the wine until completely smooth, transfer the puree to a large mixing bowl.  Stir the reserved liquid saved from the bake apples with a spoon. Transfer this mixture to a gallon ziploc bag and immerse in an ice water bath and cool for about 20 minutes or until internal temperature reaches 40F. 

4. Pour the contents of the bag into a pre-frozen canister of your ice cream maker and follow the manufacturers instructions. The churning should take about 20 minutes until it comes together and freezes. Transfer the contents to an airtight container and cover the surface with a sheet of parchment paper. Freeze for at least 4 hours until firm. Serve as needed.

thai and vietnamese inspired coffee granita

thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita
thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita

Labor day might officially mark the end of summer but I really don't want to give two hoots about the start of fall yet. It always seems too soon, especially when you love one season more than the others. It also really doesn't help that some of the television channels are running Christmas movies right now (what happened to Halloween and Thanksgiving?). Thankfully, the warm weather and I are on the same wavelength with neither of us wanting summer to leave, I know summer will put up a decent fight. So until autumn boots summer away, I'm going to happily chill out with these coffee granitas and think about all things . 

thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita

I love Thai and Vietnamese iced coffees, each of them unique in their own special ways, one flavored with spices such as green cardamom while the other, sweetened with condensed milk. You can't go wrong with either of them, at least that's what I think. Since, it's hard for me to pick a favorite, I decided that the best thing to do, would be to create a granita, that represented the personalities of both of drinks. Double the inspiration and double the dose of flavor as the name suggests! 

Since this is a double granita, let's start with the first one, the coffee! I recommend using a chicory type of coffee but if you have a personal favorite, feel free to try that out in this recipe. The coffee granita is mixed with a sugar syrup infused with freshly crushed green cardamom pods that makes this simply amazing! The second granita is a little different, instead of using condensed milk, I decided to use sweetened coconut milk that is infused with vanilla, I find that it freezes well and tastes great. Condensed milk would give a more ice cream like texture that I didn't want for this dessert.

This coffee granita is going to be my buddy this weekend while I enjoy the long holiday. Have a great weekend!

thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita
thai vietnamese coffee granita #food #glutenfree #dessert #asian #vegan #vegetarian #coffee #granita

thai & vietnamese inspired coffee granita

yields: 6 servings


6 green cardamom pods

1 cup water

2 cups brown sugar 

3 cups of double strength (brewed) coffee (preferably chicory, I used Community Coffee but Cafe du Monde is good too)

4 cups full-fat coconut milk

1  vanilla bean (or 1 tablespoon madagascar bourbon vanilla extract)

1. Using a mortar and pestle, crush the green cardamom pods to release the seeds and crush the seeds. Add the crushed cardamom (the green shell with the crushed seeds) to a medium sized saucepan with the water and 1 cup of the sugar. Bring the contents to a boil on a medium-high flame. Once it begins to boil, remove and stir in the coffee. Remove from stove and keep aside. Allow to cool to room temperature.

2. Add the remaining 1 cup of sugar to the coconut milk in a medium-sized saucepan. Using a sharp knife slit the vanilla bean across its length. Scrape the seeds and add the seeds and the bean to the coconut milk. Heat the mixture over a medium-low flame for about 10 minutes until the sugar is completely dissolved and the milk just begins to boil. Remove from stove and allow to cool temperature. (If you're using vanilla extract, then add the extract after the liquid is removed from the stove).

3. Once the coffee mixture is completely cooled, stir and pass it through a tea strainer to get rid of the cardamom. Pour the liquid into a flat pan that is freezer-proof (I used a cake pan). Cover with cling film and place in the freezer. 

4. If you used a vanilla bean in the coconut milk, remove the bean and discard. Pour the rest of the coconut  is freezer-proof (I used a cake pan). Cover with cling film and place in the freezer. 

5. After 1  1/2- 2 hours remove both pans from the freezer. The mixture in each pan should resemble a frozen slush. Crush any large frozen chunks that might have formed and stir the contents. Cover each pan with cling film and place back in the freezer. After 30 minutes crush any large chunks and stir the contents, cover and place back in the freezer. After 1 1/2 to 2 hours, the mixture in each pan will be frozen, remove the cling film and scrape the surface with a fork to create flaky crystals. At this point the granita is ready to serve. Serve in chilled glasses filled generously with half of the coffee granita and half of the coconut milk granita. 

chocolate walnut oil ice cream, 3 years + a giveaway

dark chocolate walnut oil ice cream

Three years ago,  I started this little blog. To be honest, I had no clue, no agenda or mission statement, all I wanted was a spot to write about the food I cooked at home, the food that I loved. You see, as a kid, I wanted to either attend culinary school or learn editorial photography but life had other plans and I ended up as a molecular biologist studying physiology and biochemistry. The only goal, I had was to make this my space to learn and indulge in things I loved to do. 

dark chocolate walnut oil ice cream 4

One of the questions, I get a lot is on food photography and I thought that this bloggiversary would be the perfect time to share my personal experience with you. Equipped with my point-and-shoot camera, I started to photograph the food I prepared at home to share in my posts. Most of those photographs are terrible, styling food would frustrate me, and my early photographs would not get accepted by the "food photography sharing" sites, even after I upgraded to a DSLR. At this point, I was ready to throw in the towel  till I spoke to my dad (who used to be a professional photographer until he retired) who gave me probably, the most important advice I have received to date, "practice". Practice made a huge difference in my work. For those of you who want to learn food photography or for that matter any type of photography, I can't stress how important practicing is. Make mistakes in your photographs and learn from them, figure out what pleases you the most about a photograph you took and what doesn't. Then retake the shot and see if you can change things, you are your own best teacher! Listen to what others say but also pay attention to your own instincts. 

dark chocolate walnut oil ice cream 2

To celebrate three years, I'm sharing this dark chocolate ice cream recipe with you. It's special because it's infused with all sorts of walnut deliciousness in it. There's walnut oil, a bit of walnut flour and some walnut bits that make this ice cream delicious. Walnut oil has the aromatic fragrance and flavors of freshly toasted walnuts, it really is amazing and really makes the walnut flavor pop in this recipe.

To thank you for all the support and love you have shown me and my work, I'm giving away one of my favorite kitchen appliances, a 2- Quart Frozen Yogurt-Sorbet-Ice Cream Maker courtesy of the super awesome folks at Cuisinart. All you need to do is follow the instructions on the widget below. The giveaway will run from August 4th till August 10th, 2014 and is only open to legal residents of the United States (sorry due to shipping reasons). Good luck!


dark chocolate walnut oil ice cream 3

chocolate walnut oil ice cream

yields: 1 quart


1 cup heavy cream

2 ounces dark chocolate chips (I used 63% cacao from Guittard)

1/2 cup (3 1/4 ounces) dark brown sugar

1/2 cup (2 1/4 ounces) unsweetened natural cocoa powder

1/4 teaspoon kosher sea-salt

2 cups whole milk + 4 tablespoons 

2 tablespoons cornstarch

4 generous tablespoons walnut flour

1/4 cup walnut oil (you could substitute a light flavorful fruity olive oil)

1/2 cup chopped raw walnuts, frozen (toasted can also be used)

1. Heat the heavy cream in a thick bottomed saucepan on medium-high until it just begins to simmer. Remove from stove and stir in the chocolate chips, brown sugar, cocoa powder, and salt. Stir until the chocolate chips have completely melted. You might need to whisk the chocolate to combine the ingredients completely. 

2. Make a slurry of the cornstarch with the four tablespoons of milk, keep aside. Place the saucepan with its contents back on the stove. Add the 2 cups of milk to the saucepan and whisk until combined. Heat the contents on medium high until the milk begins to boil and boil for 1 minute. Immediately, whisk in the cornstarch slurry. Whisk in the walnut flour. Boil for another 2 minutes, the mixture will thicken to a custard like consistency. Remove the saucepan from the stove.

3. Pour the contents of the saucepan into a clean gallon ziploc bag. Seal airtight and place the bag in an ice-cold water bath to cool or leave in the refrigerator to chill completely. Once the ice cream base has completely cooled, pour in the walnut oil and whisk a little. Refrigerate for another 10 minutes. Transfer the chilled ice cream to your prepared frozen canister of your ice cream maker. Churn for about 30 minutes until the ice cream has formed. Alternatively, follow the instructions given by your ice cream maker's manufacturers. 

4. Transfer half of the ice cream to an airtight freezer proof container. Sprinkle half of the walnuts over the ice cream and then layer with the rest of the ice cream. Sprinkle the remaining walnuts over the ice cream. Randomly swirl a silicone spatula or butter knife through the ice cream to distribute the walnut bits. Cover the surface of the ice cream with parchment paper and freeze for at least 4 hrs before serving. I like to garnish the ice cream scoops with a little extra walnuts right before serving. 

Disclaimer: I did not receive any financial compensation from the participating sponsor in this giveaway. All opinions stated are my own.