Preheat oven to 350°F. Roll dough out on a parchment paper–lined work surface into a large (14- x 11-inch) rectangle (about 1/8 inch thick), flouring top of dough as needed to prevent sticking.

Churn the ice cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, add the toasted black ...

I've never understood why local-foods chefs don't use more black walnuts. They're Midwestern, foraged and have a distinctive, old-fashioned flavor. Partly because that distinctive flavor isn't for ...

And also to Debbie, my fellow St. Louisan, who took me on a stroll down memory lane that had me standing at the local Velvet Freeze counter ordering a scoop of black walnut ice cream on a sugar ...

Chefs Gala: Black Walnut Ice Cream. wls. By ABC7. Saturday, January 25, 2014. January 25, 2014 (CHICAGO) It recognizes Chicago's culinary elite with the Jean Banchet Awards.