Hazelnut crunch ice cream
1 Recipe
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | Egg yolks | |
½ | cup | Sugar |
⅛ | teaspoon | Salt |
½ | cup | Hazelnut liqueur or extract |
1½ | cup | Milk |
4 | cups | Heavy cream |
1 | tablespoon | Vanilla |
1½ | cup | Oregon hazelnut crunch |
Directions
Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar is dissolved, add milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring occasionally.
Remove from heat and cool to room temperature; add cream and vanilla.
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.
NOTE: This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
Related recipes
- Apple crunch cake
- Bbq crunch
- Blueberry crunch
- Butter crunch cookies
- Cabbage crunch salad
- Cherry crunch
- Cherry crunch (cherry pie
- Cherry hazelnut crunch pie
- Chocolate crunch
- Chocolate crunch bars
- Chocolate hazelnut cookies
- Chocolate hazelnut sauce
- Christmas crunch
- Crunch
- Hazelnut cookies
- Ice cream crunch
- Jam crunch cake
- Oregon hazelnut crunch
- Peach crunch
- Pineapple crunch