-
1
Vanilla Ice Cream: Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk.
-
2
Brink the milk to a boil and remove from heat.
-
3
In a stainless bowl, whip the egg yolks and sugar until foamy.
-
4
Strain the milk into the egg mixture.
-
5
Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula.
-
6
Remove the bowl from the double-boiler and add heavy cream.
-
7
Place the mixture in a refrigerator until cold.
-
8
Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.
-
9
Walnut Pie: In a large bowl, combine the sugar, cooled butter, and salt.
-
10
Add flour 1 cup at a time and mix.
-
11
Add 1 egg and mix well but do not overwork.
-
12
Divide the dough mixture into two portions 23 and 13 parts of the dough.
-
13
Let the dough rest in a refrigerator for at least 2 hours, overnight if possible.
-
14
Roll out the 23 portion of dough until it's 13 inches in diameter.
-
15
Place this layer in a buttered 10-inch pie plate.
-
16
Leave any excess dough hanging over the edge of the plate.
-
17
Place this dough in the refrigerator.
-
18
Roll out the 13 portion of dough until it's 11 inches in diameter.
-
19
Refrigerate on waxed paper.
-
20
Walnut Filling: In a saucepan over medium heat, boil the heavy cream and sugar until reduced by one-half.
-
21
Add the walnuts and cook for 5 minutes.
-
22
Pour the cooked mixture into a bowl and refrigerate.
-
23
Assembly: Remove the pie plate from the refrigerator and fill it with cooled walnut mixture.
-
24
Take 1 beaten egg yolk and brush the pie dough around the lip of the plate.
-
25
Cover the pie with the top dough, press around the edges, and remove any excess dough.
-
26
Score the dough with a fork in a crisscross pattern, then bake it in a 375F (190C) oven for 30 minutes.
-
27
Refrigerate until cold and serve topped with ice cream.
