Recipe by HeatherFeather
Adapted from Bon Appetit's RSVP section. This recipe supposedly originated from a restaurant in Orlando, Florida. If you can't find Frangelico liqueur, I imagine this would be equally tasty with a different nut flavored liqueur. There are a few recipes on Zaar for making homemade Frangelico that you might wish to try in this.
Top Review by San Marcos Sunshine
I was just going to post this recipe when I found yours. It came from The Dux dining room at the Peabody Hotel in Orlando which apparently no longer serves it. Their loss!! It's simply divine! The custard mix curdled a bit even though I watched it VERY carefully, so I put the mixture through a fine strainer, and it was none the worse for wear. Sliced white peaches with a splash more Frangelico provided a tasty topping, garnished with toasted chopped hazelnuts & a cordial glass of Frangelico on the side. Superb!! This liqueur was new to my smiling dinner guests, and I believe they're now in search of their personal bottle to enjoy. Oh, the one change I made was to use light brown sugar instead of white. Thanks HF!
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups whole milk
- 1⁄4 cup honey
- 1⁄4 cup granulated sugar
- 5 large egg yolks
- 5 tablespoons Frangelico (hazelnut flavored liqueur)
Directions See How It's Made
- Combine cream, milk, honey and sugar in a large pan.
- Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
- Remove from heat.
- Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
- Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
- Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
- Pour mixture into a mesh strainer set over a large bowl.
- Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
- Prepare your ice cream machine according to manufacturer's directions.
- Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
- Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
- Keeps in freezer for up to 3 days.