No-Egg Hazelnut Ice Cream

Submitted by Ames Shaps

"I love to make ice cream with my ice cream maker, but I hate the hassle of making a custard base with all the extra egg yolks and heating and cooling times. This is a quick, easy, healthier alternative to making a custard base, and I actually prefer it because it is tastes lighter. You can vary the additives--here I use hazelnut liqueur and hazelnuts, but I'll post some other versions that I particularly like. I use skim milk because that's what I usually have around, but milk with more fat will give it a richer texture/flavor."

 

• Ready In: 28mins
• Ingredients: 5
• Serves: 8

ingredients

• 473.18 ml heavy cream
• 473.18 ml skim milk
• 177.44 ml sugar
• 59.14 ml hazelnut-flavored liqueur (such as Frangelico)
• 59.14 ml hazelnuts (coarsely chopped)

directions

1. Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
2. Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
3. Stir in chopped hazelnuts.
4. Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.

Reviews

[BarbryT]

Stars to follow...as directed by the recipe, it is in the freezer for a while. Lovely taste...might use more liqueur next time, but don't want the alcohol to retard the freezing.