Riesling and Walnut Ice Cream by psycnrs1

[BakerAunt]

Riesling and Walnut Ice Cream
Submitted by psycnrs1 on May 17, 2009 at 6:45 am

In a 350 degree oven toast 1 cup of walnuts on a cookie sheet, about 10 minutes. Remove from oven, set aside to cool.

1 c. Riesling
1 c. half and half
1/2 c. granulated sugar
1/2 tsp. vanilla
6 yolks, slightly beaten
3 c. whipping cream

In small saucepan simmer wine 5 minutes, set aside to cool.

In medium saucepan cook and stir half and half, sugar and vanilla over medium heat until sugar is dissolved.

Stir one half of the half and half mixture into egg yolks. Return this back to medium saucepan and cook and stir over low heat until mixture attains a custard consistency. Remove from heat; allow to cool.

Stir in whipping cream, cooled wine, and toasted nuts. Chill 30 minutes or well chilled. (I go for overnight if possible) Freeze as your machine suggests.

My only instructions are to relax on a warm night with this along with raspberry bars or lemon bars. Not for the diet every day.

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