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 3 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 1-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 3 minutes.
Refrigerate until cold and serve topped with ice
cream.
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