Hazelnut Ice Cream

Recipe by MayaPamela
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy!
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