Moroccan Orange Blossom Ice Cream +Caramel Walnuts

• 1 pint of half-and-half
• 3/4 cup of sugar (for ice cream custard)
• 1/3 cup of sugar (separately measured for the
• caramelized walnuts)
• 3 Tablespoon of Honey
• 8 egg yolks
• 1/2 cinnamon Stick
• 2 Tablespoon of Orange Blossom Water
• 4 oz. (or a hand full) of almonds, blanched and
• "freshly" roasted
• 3 oz of walnuts
• 12 Medjoul dates, pitted
• 1 teaspoon cinnamon
• 1 teaspoon Rosewater

1. To make the Ice Cream Custard:
2. Pour the half and half into a saucepan. Add the orange blossom water,
3. honey and cinnamon stick. Bring to a simmer (over moderately low heat),
4. stirring it every once in a while until bubbles appear at the pan's edge. Make
5. sure to remove any skin that develops on top. Discard the cinnamon stick.
6. Stir in the almond mixture into the half and half. Keep stirring until it is
7. well incorporated. (Tip: if needed, strain mixture to make sure there are no
8. lumps)
9. In a separate bowl, whisk together the egg yolks and sugar with a hand
10. mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl
11. from moving while you whisk). Keep whisking mixture until it develops a
12. pale yellow color.
13. While whisking continuously, gradually add the hot half and half mixture
14. to the egg yolk mixture to form a custard.
15. Return the mixture to the same saucepan. Cook over medium-low heat,
16. stirring with a wooden spoon until the custard thickens sufficiently to leave
17. a path when you draw your finger across the back of the spoon, about 5
18. minutes. (Tip: do not allow custard to boil).
19. Strain the mixture into a clean container (that has a lid).
20. Cover with plastic wrap, pressing down against surface to keep a skin from
21. forming. Place lid on top and refrigerate until chilled, at least 2 hours.
22. Remove from the refrigerator and pour into the bowl of your ice cream
23. machine. Freeze according to manufacturer's instructions. Add caramelized
24. walnuts (chilled) just before freezing is finished.
25. Transfer into an airtight container and chill in freezer until ready to serve.
26. Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest
27. of the almond mixture.

sugar, sugar, caramelized walnuts, honey, egg yolks, cinnamon, water, walnuts, dates, cinnamon, rosewater

Taken from www.epicurious.com/recipes/member/views/moroccan-orange-blossom-ice-cream-caramel-walnuts-1200524 (may not work)