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Hazelnut Ice Cream (4 servings)
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Ingredients
Preparation Method Heat the oven to 325 degree F (160 C, gas mark 3) Spread the hazelnuts on a baking sheet and toast them in the oven for 10-15 minutes, or until their centers are pale biscuit color. Turn the nuts on to a cloth and rub off the skins. Cool, then process tem in a food processor. Set aside. Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Gradually beat in the milk. Cook custard carefully in a heavy sauce pan over a low heat or cook it in the top of a double boiler, stirring it constantly until it is thick enough to coat the back of a wooden spoon. Take the custard off the heat and set it aside to cool, stirring it from time to time to prevent a skin forming. Stir in ground hazelnuts into the cold custard. Whip the cream until it holds soft peaks and fold it in Freeze in a sorbetière following the manufacturer's instructions. Or still-freeze, vigorously whisking the partially frozen ice at least once during the freezing process. |
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