INGREDIENTS

INSTRUCTIONS

Vanilla Ice Cream: ==================  Cut the vanilla bean lengthwise
into 4 sections and place it in a  saucepan with the milk.  Brink the
milk to a boil and remove from  heat.  In a stainless bowl, whip the
egg yolks and sugar until foamy. Strain  the milk into the egg mixture.
Place the bowl on a double-boiler and  mix with a wooden spatula until
the mixture thickens and adheres to  the spatula. Remove the bowl from
the double-boiler and add heavy  cream.  Place the mixture in a
refrigerator until cold.  Pour the mixture into an ice cream freezer
and churn for 30 minutes or  until stiff.  Walnut Pie: ===========  In
a large bowl, combine the sugar, cooled butter, and salt.  Add  flour 1
cup at a time and mix.  Add 1 egg and mix well but do not overwork.
Divide the dough mixture into two portions 2/3 and 1/3 parts of the
dough. Let the dough rest in a refrigerator for at least 2 hours,
overnight if possible.  Roll out the 2/3 portion of dough until it's
13 inches in diameter.  Place this layer in a buttered 10-inch pie
plate. Leave any excess dough hanging over the edge of the plate.
Place this dough in the refrigerator.  Roll out the 1/3 portion of
dough until it's 11 inches in diameter.  Refrigerate on waxed paper.
Walnut Filling: ===============  In a saucepan over medium heat, boil
the heavy cream and sugar until  reduced by one-half.  Add the walnuts
and cook for 5 minutes.  Pour the cooked mixture into a bowl and
refrigerate.  Assembly: =========  Remove the pie plate from the
refrigerator and fill it with cooled  walnut mixture.  Take 1 beaten
egg yolk and brush the pie dough  around the lip of the plate.  Cover
the pie with the top dough, press  around the edges, and remove any
excess dough.  Score the dough with a fork in a crisscross pattern,
then bake it in  a 375 F oven for 30 minutes.  Refrigerate until cold
and serve topped with ice cream.  Source:  Great Chefs of San
Francisco, Avon Books, 1984  Chef:   Max Schacher, Le Coquelicot, Ross,
Marin County, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1061
Calories From Fat: 604
Total Fat: 69.9g
Cholesterol: 262.3mg
Sodium: 84.6mg
Potassium: 331.7mg
Carbohydrates: 102.2g
Fiber: 3.4g
Sugar: 72g
Protein: 14g