Ingredients for Frangelico Ice Cream Hazelnut
- 2 cups heavy cream
- Whole Milk
- Honey
- Granulated Sugar
- 4 large egg yolks
- Frangelico
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How to Make Frangelico Ice Cream Hazelnut
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the Frangelico liqueur and hazelnut extract.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly whisk about 1 cup of the warm cream mixture into the egg yolks to temper them.
- 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 170-180°F). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
- Serve and enjoy your homemade Frangelico Hazelnut Ice Cream!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
60g
Carbs
6g
