INGREDIENTS

INSTRUCTIONS

1) Preheat the oven to 250 degrees and toast the walnut pieces until they
are lightly browned. Allow to cool.
2) Heat the milk with 1/2 cup of walnuts in a heavy saucepan. When the milk
is close to boiling, remove from the heat; cover and let steep for 20
minutes. Strain and discard the walnut pieces.
3) Whisk the egg yolks and maple sugar together. Add the warm milk
gradually, stirring constantly, until all the milk is added (be careful
milk is cool enough and you do this very gradually because you don't want
to cook the egg yolks in this process). Return this mixture to the saucepan
and cook over low heat, stirring constantly, until the custard coats the
back of a spoon (170 to 175 degrees).
4) Pour the heavy cream into a large bowl or container. Strain the custard
into the cream. Mix well, then chill thoroughly.
5) Freeze according to the directions of your machine. After the ice cream
stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1
cup of walnuts. Makes 1 quart. Typed by Lynn Thomas DCQP82A. Source: Randy
Lewis RWXK21A. Lynn's notes: This was even better than Ben & Jerry's
recipe!
Recipe by: Randy Lewis RWXK21A
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 29, 1997

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