Riesling and Walnut Ice Cream
1 cup walnuts, chopped
1 cup Tennessee Riesling wine
1 cup Purity half-and-half
½ cup sugar
½ teaspoon pure vanilla extract
6 egg yolks, slightly beaten
3 cups Purity whipping cream
In a 350 degree oven, toast walnuts on a baking sheet for 8-10
minutes. Remove from oven and set aside to cool. In a small
saucepan, simmer wine for 5 minutes. Set aside to cool.
In a medium saucepan, cook and stir half-and-half and sugar until
sugar is dissolved. Stir 1/4 of half-and-half mixture into beaten
egg yolks. Return that mixture to saucepan.
Cook and stir over low heat until mixture thickens, about 15
minutes. Remove mixture from heat and add extract. Allow to cool.
Stir in whipping cream, cooled wine and walnuts.
Refrigerate at least 30 minutes or until well chilled. Freeze in ice
cream machine according to manufacturer’s directions. Yield: 2
quarts.
