It’s no secret that I love food. But some foods are better than others. My ultimate indulgence, which I gratefully share with my sweet-toothed hubby, is ice cream.
I’ve recently acquired a Krups Ice Cream Maker and only got the nerve to try it out the past weekend. To make the perfect ice cream – and let me tell you, homemade ice cream is incredible – you need to plan in advance, it takes time.
My first shot at this delectable dessert called for hazelnuts and some Grundheim hazelnut liqueur. The result was a very rich, very creamy, very amazing ice cream. Enjoy!
Ingredients (makes about 1 liter):
250 ml full cream milk
500 ml cream
150 g sugar
5 egg yolks
Pinch of salt
50 g chopped hazelnuts
25 ml Grundheim hazelnut liqueur
- Warm milk, sugar, half the cream, salt and nuts in a saucepan.
- Let it cool for 30 minutes to room temperature.
- In a separate bowl, whisk the egg yolks.
- Slowly pour the milk mixture into the eggs while whisking continuously.
- Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
- Pour the mixture through a strainer to remove the nuts. Add the rest of the cream.
- Add the liqueur and chill for 12 hours.
- Churn your ice cream according to your machine’s specifications. Add the nuts mid-freezing.