2 cups scalded milk 2/3 cup chopped walnut meats
Yolks 3 eggs 1 cup heavy cream
1 cup sugar 3/4 tablespoon vanilla
Few grains salt
Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.