MOROCCAN ORANGE BLOSSOM ICE CREAM +CARAMEL WALNUTS

Steps:

• To make the Ice Cream Custard: Pour the half and half into a saucepan. Add the orange blossom water, honey and cinnamon stick. Bring to a simmer (over moderately low heat), stirring it every once in a while until bubbles appear at the pan's edge. Make sure to remove any skin that develops on top. Discard the cinnamon stick. Stir in the almond mixture into the half and half. Keep stirring until it is well incorporated. (Tip: if needed, strain mixture to make sure there are no lumps) In a separate bowl, whisk together the egg yolks and sugar with a hand mixer. (Tip: Place a kitchen towel on top of work surface to prevent bowl from moving while you whisk). Keep whisking mixture until it develops a pale yellow color. While whisking continuously, gradually add the hot half and half mixture to the egg yolk mixture to form a custard. Return the mixture to the same saucepan. Cook over medium-low heat, stirring with a wooden spoon until the custard thickens sufficiently to leave a path when you draw your finger across the back of the spoon, about 5 minutes. (Tip: do not allow custard to boil). Strain the mixture into a clean container (that has a lid). Cover with plastic wrap, pressing down against surface to keep a skin from forming. Place lid on top and refrigerate until chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of your ice cream machine. Freeze according to manufacturer's instructions. Add caramelized walnuts (chilled) just before freezing is finished. Transfer into an airtight container and chill in freezer until ready to serve. Serve ice cream with bits of (or whole) Medjoul dates stuffed with the rest of the almond mixture.