Butternut and Hickory Nut Ice Cream
- 2 tablespoons unsalted butter
- 3/4 cup butternuts (about 3 ounces), chopped
- 3/4 cup hickory nuts (about 3 ounces), chopped
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 large egg yolks
- 2 1/2 cups milk
- 1 teaspoon vanilla
- 2 cups well-chilled heavy cream
- Preheat oven to 350 F.
- In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt.
- Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes.
- Cool nuts completely.
- In a 2 1/2- to 3-quart heavy saucepan whisk together sugar and cornstarch and whisk in yolks, milk, and remaining 1/8 teaspoon salt until combined well.
- Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute.
- Transfer custard to a bowl and cool.
- Chill custard, covered, until cold.
- Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker.
- Transfer ice cream to a metal bowl and stir in nuts.
- In freezer harden ice cream until firm.
- Ice cream may be made 1 week ahead and kept frozen, covered.
unsalted butter, butternuts, hickory nuts, salt, sugar, cornstarch, egg yolks, milk, vanilla, well
Taken from www.epicurious.com/recipes/food/views/butternut-and-hickory-nut-ice-cream-13428 (may not work)