Grind egg yolks with sugar until a lush estate. Slowly pour the warm cream or milk and put on a low fire, all the time until the mass begins to thicken (do not bring to a boil). Then cool it and put in the freezer from time to time, mixing, to quickly frozen. Before submitting the finished ice cream sort of flat (1 tablespoon) on top - without fruits (pears, apricots, etc.), ice cream, and sprinkle again we toasted crushed nuts. 7 l cream, 200 g sugar, 5 yolks, 100 g walnuts, fruit compote or a jam.
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