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Burnt Walnut Bisque

2 cups scalded milk Yolks 3 eggs 1 cup sugar ½ cup chopped walnut meats 1 cup heavy cream 34 tablespoon vanilla Few grains salt Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould. 3 pints cream 1½ cups sugar