Directions

1. In a small bowl, whisk the granulated sugar, light brown sugar, dry milk, xanthan gum, and kosher salt together until fully combined.
2. In a medium saucepan, combine the corn syrup and whole milk and whisk in the sugar mixture until fully incorporated. Set the pan over medium heat and cook, whisking the entire time, until the sugars have dissolved, around 3 to 4 minutes. Remove the pan from the heat and whisk in cream and walnut oil, whisking until the cream and oil are fully incorporated.
3. Store the mixture in an airtight container and refrigerate overnight, or at least 4 hours (until it’s fully chilled).
4. Pour the ice cream base into the bowl of your pre-frozen ice cream maker and churn following the directions on your ice cream maker.
5. While the ice cream is churning, make the chocolate drizzle. In a double boiler, set over low heat, melt the chocolate with the grapeseed oil, whisking until smooth. Remove from heat.
6. When your ice cream has churned, spread 1/4 of the ice cream into a loaf pan and drizzle 1/4 of the chocolate over the top of the ice cream, followed by ¼ of the cherries and ¼ of the walnuts. Repeat 3 times until everything has been layered into the pan. Cover the top of the pan and freeze until firm, preferably overnight, but at least 4 to 6 hours.
7. Ice cream can be served with an additional drizzle of walnut oil, walnuts, maraschino cherries, chocolate sauce, and even whipped cream.