I have been making ice creams for 34 years after receiving a hand crank ice cream maker as a wedding gift. I've since updated to a self-freezing unit since I make so much. This recipe is a new one, adapted from one posted on the ChefShop website. I've tweaked the ice cream base and mixing method to one standard for me. It's unusual, actually mysterious, but oh so delicious. The success of this recipe rests on the quality and freshness of the walnut oil. I used one from California, not the standard grocery store find.

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