Walnut Ice Cream

Split the vanilla pod lengthwise and scrape out the seeds.

Bring the milk, cream, finely ground walnuts and vanilla seeds (and the pod) to a boil in a saucepan.

Remove the pan from the heat and let the vanilla–nut milk steep for about 10 minutes.

Let the mixture cool and remove the vanilla pod.

Whisk the egg yolks and sugar in a bowl until frothy, until the sugar has dissolved.

Add the cooled vanilla–nut milk to the egg yolks gradually, stirring well.

Freeze the ice cream base in the ice cream maker until it is creamy and set.

Without an ice cream maker, pour the mixture into a shallow container and freeze it in the freezer.

Optional: If not using an ice cream maker, whip the cream until stiff and gently fold it in at the end.

Once the ice cream is firm enough, decorate as desired and serve.