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Thread: Hazelnut Crunch Ice Cream (Low Cholesterol)

  1. #1
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    Hazelnut Crunch Ice Cream (Low Cholesterol)

    8 ounces egg beater
    1/4 cup sugar
    1/2 cup hazelnut liqueur
    OR
    1/2 cup hazelnut extract
    1/8 teaspoon salt
    24 ounces evaporated skim milk
    4 cups mocha mix
    1 tablespoon vanilla
    1 1/2 cups Oregon Hazelnut Crunch
    Servings: 10
    Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently. Remove from heat and cool to room temperature; add vanilla and mocha mix. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency.

    Yield: 10 3/4 cups
    Last edited by Cookie; February 12th, 2008 at 10:59 PM.

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