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To make the Ice Cream Custard:
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Pour the half and half into a saucepan. Add the orange blossom water,
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honey and cinnamon stick. Bring to a simmer (over moderately low heat),
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stirring it every once in a while until bubbles appear at the pan's edge. Make
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sure to remove any skin that develops on top. Discard the cinnamon stick.
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Stir in the almond mixture into the half and half. Keep stirring until it is
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well incorporated. (Tip: if needed, strain mixture to make sure there are no
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lumps)
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In a separate bowl, whisk together the egg yolks and sugar with a hand
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mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl
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from moving while you whisk). Keep whisking mixture until it develops a
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pale yellow color.
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While whisking continuously, gradually add the hot half and half mixture
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to the egg yolk mixture to form a custard.
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Return the mixture to the same saucepan. Cook over medium-low heat,
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stirring with a wooden spoon until the custard thickens sufficiently to leave
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a path when you draw your finger across the back of the spoon, about 5
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minutes. (Tip: do not allow custard to boil).
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Strain the mixture into a clean container (that has a lid).
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Cover with plastic wrap, pressing down against surface to keep a skin from
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forming. Place lid on top and refrigerate until chilled, at least 2 hours.
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Remove from the refrigerator and pour into the bowl of your ice cream
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machine. Freeze according to manufacturer's instructions. Add caramelized
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walnuts (chilled) just before freezing is finished.
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Transfer into an airtight container and chill in freezer until ready to serve.
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Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest
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of the almond mixture.
