Put whipping cream, sugar and salt into a pot over medium heat. Stir until all of the sugar is dissolved. In a separate bowl whisk egg yolks with vanilla extract. Once the mixture starts to bubble around the edges add one or two spoons full of hot cream to the egg mixture to temper it. Add egg mix to cream in pot, stirring frequently. Cook for about 10 minutes or until the custard coats the back of a spoon. Let chill over night or place in refrigerator for two hours. Place nuts and xanthan gum into ice cream maker, once chilled add custard . Mix until thoroughly combined. Serve or store in freezer.
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