-----VANILLA ICE CREAM----- 1/2 qt Milk 6 lg Egg yolks 1/2 lb Sugar 1/2 qt Cream, heavy 1 ea Bean, vanilla -----WALNUT PIE----- 3 c Flour 1 c Sugar 1 c Butter, cooled 1 pn Salt 1 lg Egg 1 lg Egg yolk 1 lb Walnuts, chopped 3 c Cream, heavy 2 c Sugar Vanilla Ice Cream: ?????? Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream. Place the mixture in a refrigerator until cold. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff. Walnut Pie: ?
??? In a large bowl, combine the sugar, cooled butter, and salt. Add flour 1 cup at a time and mix. Add 1 egg and mix well but do not overwork. Divide the dough mixture into two portions 2/3 and 1/3 parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the 2/3 portion of dough until it's 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the 1/3 portion of dough until it's 11 inches in diameter. Refrigerate on waxed paper. Walnut Filling: ????? In a saucepan over medium heat, boil the heavy cream and sugar until reduced by one-half. Add the walnuts and cook for 5 minutes. Pour the cooked mixture into a bowl and refrigerate. Assembly: ??? Remove the pie plate from the refrigerator and fill it with cooled walnut mixture. Take 1 beaten egg yolk and brush the pie dough around the lip of the plate. Cover the pie with the top dough
, press around the edges, and remove any excess dough. Score the dough with a fork in a crisscross pattern, then bake it in a 375 F oven for 30 minutes. Refrigerate until cold and serve topped with ice cream. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
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