1 cup homogenized milk
1 cup whipping cream
3/4 cup light brown sugar, packed
Pinch salt
5 egg yolks
1/4 cup hazelnut liqueur
1 cup roasted Oregon hazelnuts
Servings: 2
Combine milk, cream, sugar and salt in deep saucepan. Bring to boil, stirring occasionally. Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream. Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is done.
Yield: 3 cups
1 cup whipping cream
3/4 cup light brown sugar, packed
Pinch salt
5 egg yolks
1/4 cup hazelnut liqueur
1 cup roasted Oregon hazelnuts
Servings: 2
Combine milk, cream, sugar and salt in deep saucepan. Bring to boil, stirring occasionally. Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream. Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is done.
Yield: 3 cups
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