Ice cream in the winter may sound a little crazy, especially in Minnesota. But not when you think about enjoying it over a nice warm piece of pie or crisp, or maybe a warm brownie! As far as I am concerned though, it has no season, and I always have to have some on hand, especially for accompanying warm dessert. I was going to make some this weekend, but I grow tired of the same flavors, so I wanted to make something a little different. Dried fruit is good in the winter, and nuts, so I was thinking somewhere along the lines of rum raisin. But not quite, since I have no rum. But I did have dried cherries and bourbon, so I thought, why not soak the cherries in bourbon and pair them with toasted walnuts! I made a maple base for the ice cream, and it went wonderfully with the tart sweet boozy cherries and almost butter brickle like walnuts. When I tasted some of this, I decided I needed no warm dessert to serve it with. It was fabulous on its own and deserved to be the star. So for all of you who are crazy enough to make ice cream in the winter here you go...and don't wait until summer to make this!
1/2 tsp sea salt
1 cup toasted walnuts, broken into pieces