Cinnamon Crunch Ice Cream

Directions

1. In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk. Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly. Do not allow to boil. Remove from heat immediately.
2. Quickly transfer to a large bowl; stir in vanilla. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
3. Preheat oven to 325°. In a large bowl, whisk egg white. Add walnuts; toss to coat. In a small bowl, mix sugar and spices. Sprinkle over walnuts; toss to coat. Spread into a 15x10x1-in. baking pan. Bake 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely.
4. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions.
5. Transfer ice cream to freezer containers, allowing headspace for expansion. Fold in nut mixture. Freeze 4-6 hours or until firm.