Hazelnut Ice Cream

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Rich hazelnut ice cream with candied hazelnuts. Makes 1 quart.

Prep Time15

Cook Time1 10

chill25

Total Time1 25

Course: Dessert

Cuisine: French

Servings: servings

Calories: 430kcal

Author: Cynthia

Preheat oven to 375 degrees F. Spread 8 ounces hazelnuts on a baking sheet and toast 8-10 minutes until golden brown. Cool and rub in a clean dish towel to remove the skins. Coarsely chop in food processor.

In a medium saucepan, bring milk and chopped hazelnuts to a gentle boil. Turn off heat. Steep hazelnuts in milk for 2 hours.
Press the hazelnuts through a fine-mesh sieve with the back of a wooden spoon, pressing as much of the milk out as possible. Discard hazelnuts.
Combine egg yolks, pinch of salt, and sugar in the bowl of a mixer and beat at medium-high speed until very thick and pale yellow, 3-5 minutes.
Meanwhile return hazelnut milk mixture to a gentle simmer over medium heat.
To temper the egg yolks, add half of the milk to the egg mixture and whisk until well blended. Stir in remaining milk and cook over low heat, whisking constantly until mixture is thick enough to coat a spoon.
Remove from heat and immediately stir in heavy cream. Strain mixture through a sieve or strainer into a bowl set over an ice bath to chill. Stir in hazelnut liqueur.
Follow your ice cream manufacturer's instructions to churn ice cream. Stir in the crushed hazelnuts after ice cream has churned but before it's completely firm. (Usually about 5 minutes before ice cream machine is done).
Pack ice cream in airtight container and freeze several hours or overnight to cure

In a saute or saucepan, heat sugar over a medium heat, stirring constantly until golden brown. Add peeled hazelnuts and stir to coat. Pour onto a buttered baking sheet.
When nuts are cool, crush or chop in food processor or by hand.