Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

A wonderful desert for coffee lovers. Although I haven't made this yet, I think it will be delicious with a rich chocolate cake! Prep time includes chilling time (2 hours) but not freezing time. Processing time is included with cook time. Recipe source: Bon Appetit (March 1980)

Ingredients Nutrition

  • 1 12 cups milk
  • 1 cup filberts, toasted, skinned and ground (hazelnuts)
  • 5 egg yolks
  • 34 cup sugar
  • 2 cups whipping cream
  • 1 tablespoon instant coffee
  • 1 teaspoon vanilla
  • 1 cup filberts, toasted and chopped

Directions

  1. In a saucepan over medium low heat combine milk and ground filberts, stirring occasionally until mixture comes to a boil. Remove from heat.
  2. While milk is heating, beat yolks and sugar together.
  3. After milk comes to a boil, strain a small amount into yolk/sugar mixture and stir to combine. Strain remaining milk into yolks, blending throughly. Discard solids.
  4. Return all to saucepan and bring to a boil over medium heat. Add cream, coffee and vanilla. Remove from heat.
  5. Chill until cool (2-4 hours).
  6. Process in an ice cream maker according to manufacturer's directions. Add the chopped filberts near the end of processing time.
  7. Freeze solid before serving.
Most Helpful

5 5

This ice cream was amazing. I loved it. Subtle coffee and hazlenut flavors. It was creamy, rich, thick, smooth, sweet and silky. I garnished my dish of ice cream with some ground hazelnuts. Thanks for sharing this tasty tasty treat. I can't wait to try it inside a vanilla bean coffee roll.