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1
For the ice cream: Preheat oven to 325 (300 for convection oven).
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2
Place nuts on a pan, then toast until dark and golden, 15-20 minutes.
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3
Let cool, then grind until fine in a food processor.
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4
In a saucepan, heat the cream and 1/2 cup sugar to just below the boiling point.
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5
Add the ground nuts and let steep at room temperature for at least an hour, or until a strong walnut flavor has permeated the cream.
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6
Pour through a coarse strainer into a large plastic bowl, then pour again through a fine-mesh strainer such as a chinois into another large plastic bowl.
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7
In a large, heavy-bottomed pot, mix 6 tablespoons sugar with the powdered milk, and slowly add the whole milk, whisking constantly until the powdered milk is dissolved.
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8
Place over high heat until it's just below the boiling point.
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9
Place yolks in a large bowl.
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10
Add a ladleful of the hot milk mixture to the yolks and mix well.
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11
Add about a third of the hot milk to the bowl with the yolks and stir.
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12
Pour the contents of the bowl into the pot with the milk and cook for another 30 seconds or so, until the milk begins to steam.
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13
Remove from heat and pour the mixture through a fine-mesh strainer into the walnut-infused cream.
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14
Cover and chill until completely cold, 3 hours or overnight.
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15
Churn in an ice cream maker according to manufacturer's instructions.
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16
For the caramel sauce: Cut the tomato into large pieces and process in a blender or small food processor until smooth.
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17
Pass through a fine-mesh strainer.
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18
Measure out 1/2 cup puree; set aside any extra.
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19
Combine 1/4 cup water and the sugar into a broad, heavy-bottomed saucepan and stir until sugar dissolves.
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20
Cook over high heat until the sugar is a tawny golden color.
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21
Turn off the heat and add the tomato puree.
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22
Do this carefully and step back in case of any of it splatters.
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23
When the foaming eruption has subsided, stir the caramel mixture with a wire whisk, turning the flame back on if necessary, until all of the candy threads have melted into the caramel.
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24
Remove from heat and let cool.
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25
Taste for tomato flavor intensity and add any extra puree, if desired.
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26
Serve the ice cream drizzled with the caramel sauce.
