-
1
Using a chefs knife or cleaver, quarter each walnut.
-
2
(Use caution, as the husks are tough to cut through.
-
3
I press a cleaver gently into the skin, then, holding my hands far away from the blade, crack the nut in half on a cutting board.)
-
4
Put the quartered walnuts in a large glass container along with the cinnamon, cloves, lemon zest, and sugar.
-
5
Scrape the seeds from the vanilla bean and add them to the container, then drop in the pod.
-
6
Add the vodka.
-
7
Cover and let stand 6 to 8 weeks at room temperature, agitating the container daily.
-
8
When ready to bottle, using a slotted spoon, remove and discard the walnuts and remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
-
9
Pour the mixture through a mesh strainer lined with a double thickness of cheesecloth or a coffee filter, then funnel the nocino into clean bottles and cork tightly.
-
10
Nocino will keep for several years stored in a cool, dry place or in the refrigerator.
-
11
To make NOCINO CUSTARDS , in a medium saucepan, warm 2 cups (500 ml) heavy cream, 1 cup (250 ml) half-and-half, and 9 tablespoons (135 g) sugar, stirring to dissolve the sugar; remove from the heat.
-
12
In a medium bowl, whisk 6 large egg yolks, then gradually whisk in the warmed cream mixture along with 1/8 teaspoon vanilla extract.
-
13
Pour the mixture through a mesh strainer into a large measuring cup, then stir in 1/2 cup (125 ml) nocino.
-
14
Divide the mixture among eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups set in a roasting pan.
-
15
Add enough hot water to come halfway up the sides of the ramekins, cover tightly with aluminum foil, and bake in a 350F (175C) oven until the custards are just barely set, about 30 minutes.
