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Maple Walnut Ice Cream - dairy free

Ingredients:

2.5 cups Almond Milk .25 cup Vegetable Shortening 5 Egg Yolks 1/4 cup Corn Starch 1/4 tsp Xanthan Gum 1/2 cup Maple Syrup 1/4 cup Honey 1 pinch Kosher Salt 1 tbsp Imitation Vanilla 1/2 cup toasted and chopped Walnuts

Directions

Melt shortening with 1/2 cup almond milk in a sauce pan. Use an immersion blender to create an emulsion. Remove from heat. In a separate bowl, combine the eggs and the rest of the milk and use the immersion blender to combine those completely. Add the rest of the ingredients and blend until completely incorporated. Pour the cold contents of the bowl through a sieve into the pan with the shortening emulsion. Blend again to completely combine. Heat the mixture until it reaches boiling so the corn starch activates. Remove from heat. Toast the walnuts in the oven for 8 minutes at 350 degrees, then cool and chop into small pieces. Refrigerate the mixture and the nuts while freeing the core of the churn overnight. Pour the mixture into the churn while it's running and churn for 15 minutes. Add the nuts and churn for 5 more minutes. Move to the final container and freeze overnight.