Fruity Oil Ice Cream

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Almond oil. Great Ice Cream!!!

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I made this twice, first time with walnut oil, second time with hazelnut oil. Both are delicious! When I made the walnut oil, I sprinkled chopped walnuts on it, and added a light sprinkle of cinnamon when served.

With the hazelnut oil, I added some chopped blanched (to remove the brown skin and toasted hazelnuts during the last 5 minutes of the freezing time.

This recipe is very easy and gives excellent results. The texture is very pleasing, and freezes nicely. Some ice cream recipes I have made in the past freeze so hard that they are difficult to serve, too icy. This recipe produces ice cream that is easy to serve, scoopable right out of the freezer. It is like a soft serve right after the ice cream freezer cycle, but reaches a scoopable texture after just a few hours in the refrigerator/freezer.

This recipe is a big hit with my family!

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I made this with almond oil and it was fabulous!!!!! PLEASE follow his recipe exactly--it makes the most wonderful, smooth ice cream ever. I also used a stand mixer with the whisk attachment to keep my arm from looking like Schwarzenneger.Kudos, Alton!

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I had just purchased walnut oil so I made this recipe after seeing it on tv.
Very easy and tasted great. I added a few toasted walnuts and some semi sweet chocolate chips right before the ice cream was finished in the machine.
Next I'm going to try a new nut oil. Very easy and tastes great.

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A great variation on a traditional treat. Rich, creamy, subtly different, completely delicious! Alton's done it again!

Your appreciation of this recipe may depend on how you feel about certain flavors. Personally, I think hazelnuts (and blueberries are further evidence that somebody up there really, really loves us.

I used hazelnut oil, ($15/liter online and, serendipitously, $10 the local Gucci-grocer. I made two batches. Both were awesome. I experimented with the second batch by adding a few tablespoons of Frangelica brand hazelnut liqueur to enhance the delicious subtle flavor in Alton's original recipe.

I was tempted to add a little vanilla. No need. Alton's recipe makes a rich, delicious, distinctive, subtle, full-flavored ice cream. Definitely a keeper!