Moroccan Orange Blossom Ice Cream Caramel Walnuts - sugar

Method

• To make the Ice Cream Custard:
• Pour the half and half into a saucepan. Add the orange blossom water,
• honey and cinnamon stick. Bring to a simmer (over moderately low heat),
• stirring it every once in a while until bubbles appear at the pan's edge. Make
• sure to remove any skin that develops on top. Discard the cinnamon stick.
• Stir in the almond mixture into the half and half. Keep stirring until it is
• well incorporated. (Tip: if needed, strain mixture to make sure there are no
• lumps)
• In a separate bowl, whisk together the egg yolks and sugar with a hand
• mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl
• from moving while you whisk). Keep whisking mixture until it develops a
• pale yellow color.
• While whisking continuously, gradually add the hot half and half mixture
• to the egg yolk mixture to form a custard.
• Return the mixture to the same saucepan. Cook over medium-low heat,
• stirring with a wooden spoon until the custard thickens sufficiently to leave
• a path when you draw your finger across the back of the spoon, about 5
• minutes. (Tip: do not allow custard to boil).
• Strain the mixture into a clean container (that has a lid).
• Cover with plastic wrap, pressing down against surface to keep a skin from
• forming. Place lid on top and refrigerate until chilled, at least 2 hours.
• Remove from the refrigerator and pour into the bowl of your ice cream
• machine. Freeze according to manufacturer's instructions. Add caramelized
• walnuts (chilled) just before freezing is finished.
• Transfer into an airtight container and chill in freezer until ready to serve.
• Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest
• of the almond mixture.