Hazelnut Ice Cream2014-09-11
- Servings : 4
- Prep Time : 2:00 h
- Cook Time : 10m
- Ready In : 2:25 h
Hazelnuts add a hint of luxury, don’t be shy!
- 2 cup(s) unblanched hazelnuts
- 3 cup(s) whole milk
- 5 large egg yolks
- 2/3 cup(s) sugar
- 1 cup(s) heavy cream
- 1 tablespoon(s) hazelnut liqueur(Frangelico)
Preheat oven to 350 degrees. Spread nuts on a baking sheet, and toast in oven 8 to 10 minutes. Let cool complete ly, remove skins, and coarsely grind.
Combine milk and ground hazelnuts in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheese cloth lined sieve, pressing hard on sol ids. Reserve strained milk, and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
Add half of the warm milk to egg yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Have ready an ice water bath. Remove saucepan from heat, and immediately stir in cream and Frangelico. Pass mixture through a sieve set over a medium bowl. Place bowl in ice water bath, and chill..