Walnut Ice Cream

Recipe from


Ingredients

1 quart milk
1 quart whipping cream
2 cups sugar, divided
2 vanilla beans, cut in half lengthwise
2 dozen egg yolks
2 cups coarsely chopped walnuts, toasted

Preparation

Bring milk, whipping cream, 1 cup sugar, and vanilla beans to a boil in a large, heavy saucepan over medium heat, whisking constantly. Remove from heat.

Whisk together egg yolks and remaining 1 cup sugar in a large bowl. Gradually add one-fourth hot mixture into yolk mixture; whisk back into remaining hot mixture.

Cook over low heat, whisking constantly, 10 to 15 minutes or until mixture thickens.

Pour mixture through a fine wire-mesh strainer into a large bowl, discarding vanilla beans. Immediately set bowl in ice, and let stand, stirring constantly, until cool.

Stir in walnuts.

Pour mixture into the freezer container of a 1-gallon electric freezer. Freeze according to manufacturer's instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

Note:

May 1999
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