Hazelnut Ice Cream

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2 cups sugar
• 3/4 cup hazelnuts, toasted and skinned
• 1/2 cup blanched almond, toasted lightly
• 6 large egg yolks
• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 1 tablespoon vanilla extract

Recipe

• 1 cook 1 ½ cups of the sugar with ¼ cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.
• 2 boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.
• 3 stir in hazelnuts and almonds and return syrup to boil.
• 4 pour onto an oiled marble slab and let cool completely.
• 5 break into pieces and pulverize in a blender or food processor.
• 6 beat together egg yolks with remaining ½ cup sugar until mixture is thick and pale.
• 7 in a saucepan, combine cream, milk and vanilla extract and scald.
• 8 add milk to yolks in a thin stream, whisking constantly so yolks don’t curdle.
• 9 transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.
• 10 strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.
• 11 place plastic wrap directly on surface of custard and chill for 2 hours.
• 12 stir in the praline and freeze in ice cream maker according to manufacturer’s instructions.