Title: Hazelnut Ice Cream
Categories: Dessert
Yield: 4 Servings
| 3/4 | c | Shelled hazelnuts |
| 4 | | Egg yolks |
| 3/4 | c | Superfine sugar |
| 1 1/4 | c | Milk |
| 1 | c | Heavy cream |
| 2 | tb | Iced water |
Spread the hazelnuts on a baking sheet and roast in a preheated moderate
oven 325 F for about 15 minutes, or until the centres are a pale biscuit
colour. Cool the nuts, rub off the skins and grind or pound the kernels.
Beat the egg yolks and sugar together until the mixture is very pale and
the whisk leaves a trail. Add the milk and pour into a pan. Cook over a
very low heat, stirring constantly, until the custard is thick enough to
coat the back of a wooden spoon. Set the custard aside and stir it
occasionally while it cools. Chill. Whip the cream with the iced water
until it forms soft peaks. Combine the cold custard with the hazelnuts and
whipped cream and beat them lightly together. Pour into freezer trays and
still- freeze, whisking the mixture once or twice during freezing.