Hazelnut Crunch Ice Cream Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
6: Egg yolks,
1/2 cup: Sugar,
1/8 tsp: Salt,
1/2 cup: Hazelnut liqueur or extract,
1 1/2 cup: Milk,
4 cup: Heavy cream,
1 tbsp: Vanilla,
1 1/2 cup: Oregon hazelnut crunch,
Directions:
Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When
sugar is dissolved, add milk. Cook in double boiler over medium heat
until custard is thick enough to coat a spoon, stirring occasionally.
Remove from heat and cool to room temperature; add cream and vanilla.
Chill thoroughly. Pour mixture into ice cream freezer and freeze for
10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch
and process an additional 10 minutes or until desired consistency.
NOTE: This is a soft ice cream. It may be made the day before and
stored in a freezer for a firmer ice cream.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
sugar is dissolved, add milk. Cook in double boiler over medium heat
until custard is thick enough to coat a spoon, stirring occasionally.
Remove from heat and cool to room temperature; add cream and vanilla.
Chill thoroughly. Pour mixture into ice cream freezer and freeze for
10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch
and process an additional 10 minutes or until desired consistency.
NOTE: This is a soft ice cream. It may be made the day before and
stored in a freezer for a firmer ice cream.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Desserts