Toasted Hazelnut Ice Cream RecipeOrigin: Britain Period: Traditional |
Ingredients:
300ml milk 
Toasted Hazelnut Ice Cream Preparation:Method:Add the milk to a pan an bring to a boil. Mix together the sugar, salt and egg yolks in a bowl then take the milk off the heat. Allow to cool slightly then whisk a little of the milk into the egg yolk mixture and beat thoroughly to temper. Add this mixture back to the saucepan and beat to combine with the milk. Return to the heat and cook over gentle heat, stirring constantly, until the custard thickens. Pour into a plastic freezer-proof container and freeze for about 30 minutes. After this time turn the mixture out into a bowl, whip until creamy then add the cream, a little vanilla extract and the crushed praline. Freeze in an ice cream maker according to the manufacturer's instructions. Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard. Serve with a sauce made by whipping the egg whites and the icing sugar until just stiff enough to drop from a spoon. Fold in the chopped hazelnuts then serve on top of the ice cream. |
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