Butternut And Hickory Nut Ice Cream
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
51
Spice
38
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tsp
Salt1 cup
Sugar1 tbsp
Cornstarch4 large
Egg Yolk2.5 cups
Milk1 tsp
Vanilla2 cups
Heavy Cream (well-chilled)Directions:
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
13
Preheat oven to 350° F
14
In a small saucepan melt butter and stir in nuts and 1/4 teaspoon salt
15
Transfer nuts to a baking sheet and bake in middle of oven until fragrant and one shade darker, about 6 minutes
16
Cool nuts completely
17
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
18
Cook custard over moderate heat, whisking, until it just comes to a boil and simmer, whisking, 1 minute
19
Transfer custard to a bowl and cool
20
Chill custard, covered, until cold
21
Stir in vanilla and cream until custard is combined well and freeze in an ice-cream maker
22
Transfer ice cream to a metal bowl and stir in nuts
23
In freezer harden ice cream until firm
24
Ice cream may be made 1 week ahead and kept frozen, covered