Madeleine Kamman

Walnut Ice Cream

Glace aux Noix

Preparation info
    • Difficulty

      Complex

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This is a direct descendant of the walnut custard recipe that appears in my book When French Women Cook.

Ingredients

  • 5 cups scalding light cream
  • 2 cups chopped, lightly toasted English walnuts
  • ½

Method

To the scalding cream add the toasted walnuts. Liquefy in the blender and let steep 4 hours.

Meanwhile put the sugar in a skillet and quickly cook it to a deep caramel. Reheat the walnut milk and in it dissolve the caramel. Add the honey and stir until melted. Mix the egg yolks very well and very gradually dilute them with the walnut and caramel milk. Add the salt. Thicken, stirring on