Melt 3/4 c of the sugar in a skillet until syrupy and golden brown in color.
Add the water slowly while stirring, and cook until the caramel dissolves.
Mix the flour, the remaining 1/4 c sugar, and salt, in the top of a double boiler, and add the hot caramel syrup gradually, stirring constantly.
Cook over boiling water 15 min., stirring occasionally.
Then pour this mixture slowly over the egg, while stirring vigorously.
Return to double boiler and cook 2 min longer.
Add the milk, vanilla, and walnuts, and freeze in a 2 qt crank freezer until difficult to turn, using 8 parts of crushed ice to 1 part of ice cream salt.