Coffee Filbert Ice Cream

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)

• Ready In: 2 hrs 30 mins
• Yields: 1 quart

Ingredients

• 1 1⁄2 cups milk
• 1  cup  filberts, toasted, skinned and ground (hazelnuts)
• 5  egg yolks
• 3⁄4 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.