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1
Preheat the oven to 400 degrees F.
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2
For the cookies: Place the nuts on a small baking sheet and place in the oven.
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3
Roast until golden, about 4 to 6 minutes.
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4
Remove from the oven and cool.
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5
Using a small food processor, grind the nuts.
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6
Cream the butter and sugar in the bowl of an electric mixer filled with a paddle on medium speed, scraping down the sides of the bowl as necessary.
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7
Cream the mixture until it is smooth and fluffy.
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8
Add the egg yolks 1 at a time, mixing in between each addition.
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9
Scrape down the sides of the bowl.
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10
Beat for 1 minute and add the vanilla.
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11
Combine the flour, ground nuts and salt in a medium-size mixing bowl and mix well.
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12
Add to the butter mixture and mix on low speed until it is fully incorporated.
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13
Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes.
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14
Scrape down the sides of the bowl and paddle.
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15
Generously dust a large sheet of parchment or waxed paper with flour.
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16
Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long.
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17
Refrigerate for 8 hours.
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18
Reduce the heat of the oven to 350 degrees F.
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19
Line a baking sheet with parchment or waxed paper.
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20
Remove the dough from the refrigerator and peel away the paper.
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21
Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices.
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22
Place them on the baking sheet about 2 inches apart.
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23
Bake until lightly golden, about 20 minutes.
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24
Remove the cookies from the oven and let cool completely in the pan.
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25
Remove the cookies from the pan using a spatula or thin knife.
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26
Repeat the process until all of the dough is used.
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27
For the ice cream:
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28
In a nonreactive saucepan, combine the half-and-half, powdered wattleseed, vanilla, wattleseed extract, sugar, and salt, over medium heat.
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29
Bring the cream to the boiling point and scald it.
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30
Remove from the heat.
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31
Beat the egg yolks in a bowl.
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32
Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
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33
Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
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34
Strain the mixture through a fine mesh sieve.
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35
Pour the filling into the ice cream machine and follow the manufacturer?s instructions for churning time.
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36
Spoon the ice cream into serving dishes and serve with the cookies.
