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1
To prepare the ice cream, scald the milk with one-half vanilla bean in a small saucepan.
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2
Whip the egg yolks with sugar until they are pale yellow.
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3
Pour the scalded milk mixture slowly over the eggs, beating constantly.
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4
Transfer the mixture to a small saucepan, and cook over low heat for four or five minutes, stirring constantly with a wooden spoon.
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5
Do not boil!
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6
Remove from heat and cool.
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7
Add to an ice cream machine and follow directions to freeze.
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8
To prepare caramel walnuts, combine sugar, lemon juice and water in a small saucepan and bring to a boil.
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9
Continue boiling until syrup is golden caramel in color.
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10
Turn off heat, stir in nuts, then remove them with a slotted spoon to a sheet of wax paper or a buttered cookie sheet.
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11
For the tart, preheat oven to 375 degrees.
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12
Lightly butter a cookie sheet.
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13
Fold phyllo into approximately a 7-inch square.
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14
Cut out a 6- or 7-inch circle from the phyllo.
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15
Discard scraps.
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16
Cut the apple in half from stem to blossom end.
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17
With flat side down, cut apple into thin-as-possible slices.
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18
Layer slices on the phyllo, starting from the outside and working toward the middle.
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19
Sprinkle with the sugar, vanilla and cinnamon mixture, and place butter in the middle.
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20
Transfer the tart to a cookie sheet, and bake for 12 to 15 minutes, or until the tart is nicely browned and the sugar is glazed.
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21
Serve with slightly softened vanilla ice cream and the caramel walnuts.
