Tree Nut Ice Cream

Pour hot water over freshly shelled nuts in a baking bowl. After two minutes, pour off the water and remove the kernels. Dry the kernels, chop coarsely.

Boil milk with salt, add nut chips, infuse with closed lid for 15 min without temperature.

Beat egg yolks with liquid honey until creamy (about 4 to 6 min). Add the hot milk and pour the mixture back into the frying pan. Stir continuously with a wooden spoon until thick. Be careful not to let the mixture come to a boil.

Cool, stir in the nut liqueur and turn everything together in the ice cream maker. At the end, before solidifying, add heavy cream and Marc.

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