* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hazelnut Ice Cream
 Categories: Desserts
      Yield: 4 servings
 
    3/4 c  Shelled hazelnuts
      4    Egg yolks
    3/4 c  Superfine sugar
  1 1/4 c  Milk
      1 c  Heavy cream
      2 tb Iced water
 
  Spread the hazelnuts on a baking sheet and roast in a preheated
  moderate oven 325 F for about 15 minutes, or until the centres are a
  pale biscuit colour. Cool the nuts, rub off the skins and grind or
  pound the kernels. Beat the egg yolks and sugar together until the
  mixture is very pale and the whisk leaves a trail. Add the milk and
  pour into a pan. Cook over a very low heat, stirring constantly,
  until the custard is thick enough to coat the back of a wooden spoon.
  Set the custard aside and stir it occasionally while it cools. Chill.
  Whip the cream with the iced water until it forms soft peaks. Combine
  the cold custard with the hazelnuts and whipped cream and beat them
  lightly together. Pour into freezer trays and still- freeze, whisking
  the mixture once or twice during freezing.
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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