Prep 10 mins
Cook 45 mins
A delicious way to use hazelnuts. When served many people exclaim it is the best ice cream they have ever had. Much better than store bought, and much more creative too. Adapted from a great ice cream book.
- 1⁄2 cup hazelnuts
- 2 cups half-and-half
- 2⁄3 cup sugar
- 6 egg yolks, beaten
- 1 cup heavy whipping cream
- 1 tablespoon Frangelico or 1⁄2 teaspoon vanilla extract
- Preheat the oven to 325 degrees F.
- Place hazelnuts in a baking pan and bake for about 10 minutes, until lightly toasted.
- Place nuts on a cloth towel, wrap the nuts up, and rub them together until their papery skins come off.
- Cool nuts.
- In blender or food processor, grind nuts until are finely ground and start to release their oil but still have texture.
- In a double boiler combine half-and-half and the nuts.
- Cook over simmering water for 15 minutes.
- Whisk sugar into the egg yolks.
- Whisk some of the hot half-and-half mixture with the egg yolks return the egg yolk mixture to the pan and cook, stirring constantly, until the custard coats the spoon.
- When done, place the pan in a pan of very cold water and stir until cool.
- Stir the cream and Frangelico or extract into the mixture.
- Cover and refrigerate overnight, or til thoroughly chilled.
- Freeze in an ice cream maker following the manufactuer's directions.
I didn't have half-and-half so I just used a mix of heavy cream and milk so that might be the reason for the weird consistency but the flavors really wasn't what I was expecting
Superb! I wanted to make this more like gelato (lower fat and more intensely flavored), so I used milk instead of the creams, and only half of the liquid quantity. I also used 3 tablespoons of Frangelico and only 1/4 cup sugar. I steeped the cooled milk and nuts overnight and strained it before cooking it with the egg. Absolutely delicious!