Before making acorn ice cream, you need to hot leach and then roast the acorn nut meats. They're then ground into "acorn coffee" before infusing. This step cannot be skipped, unless you purchase already made acorn coffee. See the notes below for instructions on preparing the acorns.

You'll also need an ice cream maker to make this recipe. This is the one I use.

Place the milk (but not the cream) in a saucepan and add the roasted ground acorns. Gently warm the the liquid until it's just starting to steam, around 180 degrees F. (Do not boil)

Turn off the heat and allow the acorns to steep for about 20 minutes.

Strain through a fine mesh strainer.

In a separate container, whisk the egg yolks and cream together until fully incorporated.

Return the slightly cooled, strained acorn coffee infused milk to a clean saucepan. Slowly add the cream/egg yolk mixture a little at a time, whisking continiously. (Don't add it too fast of the eggs will cook into scrambled eggs.)

Once all the egg mixture is added, keep whisking and slowly heat the mixture over very low heat until it reaches 170 degrees F and begins to thicken so that it coats the back of a spoon. This is the ice cream base, and once thickened slightly it can be removed from the heat.

Pour the mixture into a bowl, cover completely and refrigerate until chilled. Once chilled, freeze in an ice cream maker according to the manufacturers instructions.