Butternut And Hickory Nut Ice Cream

Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 tablespoons unsalted butter
3/4 cup butternuts -- (about 3 ounces),
3/4 cup hickory nuts -- (about 3 ounces),
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
 

Preparation:

Preheat oven to 350ΓΈ 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. Makes about 1 1/2 quarts

 

Nutritional Information:

2775 Calories (kcal); 173g Total Fat; (54% calories from fat); 65g Protein; 265g Carbohydrate; 996mg Cholesterol; 335mg Sodium