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Walnut Oil Ice Cream



– 1 ½ cups granulated sugar – 2 teaspoons kosher salt – 1 ½ teaspoons xanthan gum – 3 cups Real California whole milk – ½ cup light corn syrup – 3 cups Real California heavy cream – 1 tablespoon plus 1 teaspoon high-quality walnut oil, preferably La Nogalera – 1 teaspoon pure vanilla extract
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Prepare an ice bath. Set a bowl in the ice bath with a strainer across the top.

Whisk together the sugar, 1 teaspoon of the salt, and the xanthan gum in a small bowl.

Pour 1 ½ cups of the milk in a large saucepan and whisk in the sugar mixture until smooth. Then, whisk in the corn syrup. Whisking continuously, heat over medium heat until the sugar has completely melted. Remove from the heat and whisk in the remaining 1 ½ cups of the milk and the cream.

Strain into the bowl and cool, stirring occasionally.

Refrigerate until very cold, preferably overnight.

When ready to spin stir in the walnut oil, the remaining 1 teaspoon of the salt, and the vanilla. Pour into an ice cream maker and spin according to the manufacturer’s instructions until the texture of soft serve. For a firmer consistency, transfer to a storage container and freeze to harden.

Recipe developed by Tyler Malek, Salt & Straw, Los Angeles, CA

Per Order:

Makes about 2 quarts