Infuse the Flavor

1. In a heavy saucepan, combine cream, milk, sugar, and chopped black walnuts.
2. Heat to 170°F until steaming (do not simmer).
3. Turn off heat, add vanilla bean and scraped seeds.
4. Cover and let steep for 1 hour.

🔹 Chill the Base

1. Transfer to a container and chill for 4 hours or overnight.
2. Strain mixture, reserving walnuts. Set them aside.

🔹 Make the Custard

1. Reheat strained cream to 160°F.
2. Whisk egg yolks in a bowl.
3. Temper yolks by adding 2 ladles of hot cream, whisking constantly.
4. Pour yolk mixture into the pot. Stir over medium-low heat for 5 minutes, until thickened. Do not boil.

🔹 Strain & Cool

1. Strain again, let cool to room temperature. Chill fully in the fridge.

🔹 Churn & Freeze

1. Pour chilled custard into ice cream maker. Churn until soft-serve texture.
2. Gently fold in reserved walnuts.
3. Transfer to container. Freeze for at least 4 hours before serving.

📌 Pro Tips:

1. Press plastic wrap directly on the surface before freezing to prevent ice crystals.
2. Add caramel swirls or chocolate chunks for fun variations.
3. For an adult twist, add 1 tbsp bourbon to the custard before churning.