Barbareño’s Eucalyptus Ice Cream: Santa Barbara, CA Recipe

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Ingredients

  • 1 ½ cup toasted walnut halves
  • 3 tablespoon honey
  • 3 tablespoon brown sugar
  • 1 ½ tablespoon melted butter
  • 1 1/8 teaspoon fine sea salt (divided)
  • 900 gram heavy cream
  • 450 gram milk
  • 25 gram fresh, fragrant eucalyptus leaves (washed and torn roughly, see note)
  • 6 large egg yolks
  • 200 gram granulated sugar
  • 2 sheets gelatin, hydrated in cold water (you can substitute 7 grams of plain powdered gelatine dissolved in 2 tablespoons warm water)
  • 10 gram vanilla extract

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