Warm a skillet over medium heat and melt the butter. Once the butter is melted, add the sugar and walnuts, and cook, stirring often, for 5 minutes. The sugar should have caramelized, but do not let the mixture burn. Remove the walnuts to a sheet of parchment paper and let cool – separating the nuts from each other as much as you can. Once cooled, you can put the walnuts in a plastic container and shake them to further separate them from each other.

Combine the cream, milk, salt, and ⅓ cup of the sugar in one bowl and whisk. In another bowl, combine the remaining ⅔ cup of sugar and the egg yolks and whisk. Add a little of the milk mixture (about 2 Tbsp) to help cream the egg yolks and sugar. Once the egg yolks have become lighter and fluffy, add the remaining milk mixture, vanilla extract, and walnut extract, and whisk to thoroughly combine.

Place the contents into your ice cream or gelato machine and mix per your machine’s instructions until thickened and creamy. Our gelato machine takes about 40 minutes to make this recipe. Add the candied walnuts into the mixture for the last minute or two of churning – just to incorporate them into the gelato. For best results, place gelato in a freezer safe container and store in the freezer overnight before eating.