Preparation:
Melt butter in shallow pan. Stir in walnuts until lightly coated with butter. Toast in oven at 350 degrees F for about 12 to 15 minutes until lightly browned. Sprinkle with 1/2 tsp. salt. Set aside to cool. Mix remaining salt with sugar and gelatin in top of double boiler. Add half-and-half, heat to scalding over hot water, and stir a small portion into the beaten egg yolks. Return yolks to gelatin mixture and stir over boiling water until mixture coats a spoon, about 5 minutes. Cool thoroughly. Stir in whipping cream and vanilla. Turn into freezer can. Place dasher in can, cover, and adjust top. Fill tub with crushed ice mixed with rock salt using 8 parts ice to 1 of salt. Freeze about 15 minutes, until cream is partially frozen (if hand freezer is used, crank will begin to turn with difficulty). Carefully remove cover of freezer can, so can is not shifted from its bottom pivot. Add the walnuts, replace cover, and freeze until firm, about 5 minutes longer. Remove dasher, place a small cork in hole in cover, and repack with more ice and salt. Or, ice cream may be turned into plastic containers and stored in a freezer. Makes about 2 1/2 quarts. |
