Yolks 3 eggs
1 cup sugar
⅔ cup chopped walnut meats
1 cup heavy cream
¾ tablespoon vanilla
Few grains salt
Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould.
Praline Ice Cream
3 pints cream
1⅓ cups sugar