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

1. Preheat oven to 350 F.
2. In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt.
3. Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes.
4. Cool nuts completely.
5. 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.
6. Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute.
7. Transfer custard to a bowl and cool.
8. Chill custard, covered, until cold.
9. Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker.
10. Transfer ice cream to a metal bowl and stir in nuts.
11. In freezer harden ice cream until firm.
12. 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)