Ingredientes para Hazelnut Ice Cream
- 1 cup hazelnuts
- Half And Half
- Sugar
- 4 large egg yolks
- Heavy Whipping Cream
- Frangelico
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Cómo preparar Hazelnut Ice Cream
- Toast 1 cup of hazelnuts in a 350°F (175°C) oven for 8-10 minutes, or until fragrant and lightly browned. Let cool completely.
- Once cool, finely grind the hazelnuts using a food processor until you have a fine powder. Set aside.
- In a medium saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 cup hazelnut liqueur (optional).
- In a separate bowl, whisk 4 large egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking in about 1/2 cup of the warm cream mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. Stir in the ground hazelnuts.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
551g
Fat
506g
Carbs
58g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Canning Desserts Eggs Dairy Fruit Dinner Party Holiday Event Romantic Vegetarian Frozen Desserts Nuts Dietary Gluten Free Valentines Day Free Of Something Novelty Taste Mood Sweet Number Of Servings Presentation Served Cold Technique
