Size:	Choose 6 or 12 dozen walnuts (almost 1 fl oz each).
Origin:	St. Clair Ice Cream in Connecticut
Ingredients:	See bottom of page

Available in four flavors: 
Maple Walnut Ice Cream
Mango Sorbet (Gluten Free, certified Kosher-Pareve)
Coffee Ice Cream
Chocolate Chocolate Chip Ice Cream

In a culinary tradition possibly as old as the 17th century, premium ice cream or sorbet is hand-molded into the shape of walnuts (slightly larger than most real walnuts, about 1 inch high). Each walnut is then hand-glazed with ice for surface decoration and slower melting on the plate. The molding process removes much of the air normally found in ice cream and sorbet, concentrating its flavor.

Each walnut is pierced by a small green toothpick, which provides a convenient place to hold the ice cream so no utensils are required to eat it. They are a stunning dessert choice for (fast) platter service at parties.

St. Clair Ice Cream has been crafting these gorgeous desserts for weddings, fancy dinners, and other gatherings for over 22 years. The techniques they use for this dying art are far older, passed down to them by one of the last small artisanal molded ice cream shops.

Ingredients:
Mango Sorbet: Mango, Water, Cane Sugar Syrup, Lemon Juice, Pectin.
Coffee Ice Cream: Milkfat and Nonfat Milk, Sugar and/or Corn Syrup, Eggyolk, Coffee Extract, Stabilizer (Dextrose, Guar Gum, Locust Bean Gum, Carrageenan).
Maple Walnut Ice Cream: Milkfat and Nonfat Milk, Sugar and/or Corn Syrup, Walnuts, Eggyolk, Maple Extract, Stabilizer (Dextrose, Guar Gum, Locust Bean Gum, Carrageenan).
Chocolate Chocolate Chip Ice Cream: Milkfat and Nonfat Milk, Sugar and/or Corn Syrup, Chocolate Syrup (Sugar, Cocoa, Corn Syrup), Chocolate Chips (Semi-Sweet Chocolate with Soya Lecithin added as an Emulsifier, and added Vanilla), Eggyolk, Stabilizer (Dextrose, Guar Gum, Carrageenan).
Surface Glaze (all flavors): Sugar, Water, Red Beet Extratives, Citric Acid, Sodium Benzoate, Potassium Sorbate, Propylene Glycol, Tumeric Extract, Annatto Extract, Potassium Hydroxide, Castor Oil, Caramel Color, Natural Maple Flavor.

Caution: St. Clair ice creams ship with dry ice, which means that the temperature is significantly below freezing. Therefore, the ice creams will be very hard when taken straight of the box. Please let the ice creams sit in the freezer for a couple hours or on the counter for a few minutes before biting into them. Further, do not handle dry ice with your bare hands. Use gloves and place dry ice in the sink, away from children, where it can melt safely. Ice creams are produced in a facility that processes nuts and eggs. If you are serving these to children, be aware that the nuts' “stem” is made of a toothpick.

Storage: Upon receiving your molded ice cream walnuts, remove them from their dry ice packaging, and immediately transfer them to an airtight container in your freezer. Do not remove them from the cold until minutes before serving them. If you must move them to another freezer, do so in a cooler with plenty of ice.

Shelf Life: Use within three weeks for best quality.

Caution: St. Clair ice creams ship with dry ice, which means that the temperature is significantly below freezing. Therefore, the ice creams will be very hard when taken straight of the box. Please let the ice creams sit in the freezer for a couple hours or on the counter for a few minutes before biting into them. Further, do not handle dry ice with your bare hands. Use gloves and place dry ice in the sink, away from children, where it can melt safely. Ice creams are produced in a facility that processes nuts and eggs. If you are serving these to children, be aware that the nuts' “stem” is made of a toothpick.

Serve these ice cream/sorbet walnuts as the ultimate light dessert at your next party or gathering. The sorbet flavors can also be served as a beautiful palate cleanser between courses at a fine meal. They can either be passed on a platter or served on individual plates (we recommend three per serving).

Keep them in your freezer until a few minutes prior to consumption (they will be too hard to eat straight from the freezer). Direct contact with metal will cause them to melt faster. If your bowls, plates or platters are metal, put an insulating layer underneath the ice cream/sorbet like a cloth, food safe leaf, or edible flower petals. They would also look beautiful served on eco-friendly disposable palm leaf plates.

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