October 1, 2006
RH Staff
Yield: 4 cups.
The Hazelnut Council |
3 cups hazelnuts, toasted, skin removed,diced
1-1/4 cups brown sugar
1-1/2 cups whipping cream
1-1/2 cups whole milk
4 egg yolks, beaten
1 Tbsp. vanilla
Place hazelnuts and sugar in food processor and run machine for 30 seconds to grind finely. Add a little of the cream and run the machine for 2 minutes to make a paste, adding more cream as necessary.
In a medium nonstick pan, heat remaining cream with the milk and bring to a boil. Remove the pan from the heat and add the hazelnut paste. Mix well. Add egg yolks to the cream mixture, stirring continuously. Cool.
Place a sieve over a deep bowl with a double layer of cheesecloth. Pour in cooled hazelnut cream mixture. Gather up cheesecloth and squeeze hazelnut-flavored-cream into bowl. This will take about 5 minutes. Stir in vanilla. Reserve chopped hazelnut mixture in cheesecloth.*
Transfer hazelnut flavored cream to ice cream machine and follow manufacturer's directions. Transfer to container, cover and freeze until required.
*You will have about 3 cups of chopped hazelnuts left in the cheesecloth. These can be frozen in 1/2-cup quantities and added to graham cracker crusts, stirred into yogurt, mixed with flour for cookies, or used in place of breadcrumbs in burgers and meatloaf.
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