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Vanilla Ice Cream:
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==================
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Cut the vanilla bean lengthwise into 4 sections and place it in a
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saucepan with the milk. Brink the milk to a boil and remove from heat.
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In a stainless bowl, whip the egg yolks and sugar until foamy. Strain
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the milk into the egg mixture. Place the bowl on a double-boiler and mix
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with a wooden spatula until the mixture thickens and adheres to the
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spatula. Remove the bowl from the double-boiler and add heavy cream.
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|
Place the mixture in a refrigerator until cold.
|
|
Pour the mixture into an ice cream freezer and churn for 30 minutes or
|
until stiff.
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|
Walnut Pie:
|
===========
|
|
In a large bowl, combine the sugar, cooled butter, and salt. Add
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flour 1 cup at a time and mix.
|
|
Add 1 egg and mix well but do not overwork.
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|
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.
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Refrigerate on waxed paper.
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|
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.
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|
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.
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|
Source: Great Chefs of San Francisco, Avon Books, 1984
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Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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