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Hazelnut Ice Cream Recipe
 
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Hazelnut Ice Cream

1 cup hazelnuts

4 cups light cream

3/4 cup sugar

3 egg yolks

1 1/2 teaspoons vanilla extract

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 manufacturers instructions.

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