Hazelnut crunch ice cream (low cholesterol)

1 Recipe

Ingredients

Quantity Ingredient
8 ounces Egg beater
¼ cup Sugar
½ cup Hazelnut liqueur or extract
⅛ teaspoon Salt
24 ounces Evaporated skim milk
4 cups Mocha mix
1 tablespoon Vanilla
1½ cup Oregon hazelnut crunch

Directions

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.

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

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