Riesling and Walnut Ice Cream

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.