Ingredients
1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
Method of Cooking
Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover
and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins.
Cool completely. Finely grind the hazelnuts in a food processor and set aside. Scald the cream in
a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream. Return
mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the
back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from
heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate. Transfer the mixture to
the ice cream machine, add the nuts and process according to manufacturer’s instructions.
Made For You From
Momsfood