Walnut Cookies with Ice Cream

Bake the walnut cookies according to the instructions on the package.

Pour water into a saucepan and place a heatproof metal bowl over it, making sure the bottom of the bowl does not touch the water. Add the egg yolks and sugar to the bowl. Place over gently simmering water and whisk continuously until the mixture becomes lighter in color and airy.

In a separate bowl, whip the cream until stiff peaks form. Transfer the cooked egg yolk mixture to a clean bowl and beat with a mixer until it becomes light and airy. Gently fold the whipped cream into the egg yolk mixture. Add the pre-baked, crumbled walnut cookies and gently combine. Transfer the mixture to your preferred mold and freeze for at least 8 hours. To serve, place the ice cream over the baked walnut rolls, drizzle with honey, and garnish with powdered sugar.