Instructions: Reserve a few nuts for decoration if liked; grind the remainder coarsely.

Place the milk in a pan and bring almost to the boil.

Cream together the egg yolks sugar and vanilla essence in a bowl until pale then gradually stir in the milk.

Stir in the ground nuts.

Pour into a dean saucepan and heat gently stirring until the mixture is thick enough to coat the back of the spoon; do not allow to boil.

Cover and leave until cold stirring occasionally.

Fold the cream into the custard.

Turn into individual freezerproof containers cover and freeze until firm.

Transfer to the refrigerator 1 hour before serving to soften.

Decorate with nuts if reserved before serving.

Serves 4

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