½ pound blanched walnuts, the yolks of 6 eggs, 1½ cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound the walnuts fine; put the cream, yolks, sugar and vanilla in a saucepan and stir over the fire till nearly boiling; remove from the fire, add the nuts and when cold strain it through a sieve; freeze as directed.
No comments:
Post a Comment