Whip the egg yolks and the sugar.
Bring the milk, salt and marzipan to the boil. Pour onto the egg mixture, stirring all the time.
Half whip the double cream. Stir in the cream and the walnuts to the mixture.
Place in an ice cream machine or the deep freeze. If using the deep freeze, bring out and stir from time to time.
© 1984 All rights reserved. Published by Jon Croft.