Butternut and Hickory Nut Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350° F.
2. 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.
3. 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.
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