Title: Walnut Ice Cream
Categories: Dessert
Yield: 4 Servings
| 3 | | Egg yolks |
| 1 1/3 | c | Soft brown sugar |
| | pn | Salt |
| 1 1/4 | c | Milk |
| 1 | c | Heavy cream |
| 2 | tb | Iced water |
| 1/2 | c | Shelled walnuts, chopped |
| 1/4 | c | Sweet s@erry |
Beat the egg yolks, sugar and salt together until the mixture is light and
spongy. Slowly add the milk, whisking all the time. Pour into a saucepan.
Cook the mixture over a low heat, stirring constantly, until the custard is
thick enough to coat the back of a wooden spoon. Set the custard aside and
stir it occasionally while it cools. Chill. Whip the cream with the iced
water until it forms soft peaks Combine the cold custard with the whipped
cream, walnuts and sherry and beat them lightly together. Pour into freezer
trays and still-freeze, whisking once or twice during freezing.