Toasted Walnut Ice Cream

1. 1

   Preheat the oven to 325F.

2. 2

   Heat the cream, milk, and salt in a large saucepan over low heat.

3. 3

   Spread the walnuts on a baking sheet and toast until fragrant, about 10 minutes.

4. 4

   As you pull the nuts out of the oven, turn the heat under the cream-milk mixture to high and bring to a boil.

5. 5

   Turn off the heat and add the nuts while they are still warm.

6. 6

   Allow the walnuts to steep in the cream and milk for at least 1 hour, or overnight for best flavor.

7. 7

   Strain the mixture through a fine-mesh sieve into a clean saucepan and discard the nuts.

8. 8

   Place the egg yolks in a large heatproof bowl.

9. 9

   Add the sugar to the cream mixture and bring to a boil.

10. 10

    Add about 1/2 cup of the boiling mixture to the egg yolks and whisk furiously.

11. 11

    Add another 1/2 cup, whisk, then add all of the cream mixture to the yolks and whisk until completely combined and smooth.

12. 12

    Pour the mixture through a fine-mesh sieve into a bowl, cover, and refrigerate until cold.

13. 13

    Pour into an ice cream maker and freeze according to the manufacturers directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.