Hazelnut Ice Cream
|Milk||2 Cup (32 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
Preheat oven to 350°F.
Arrange nuts in a baking dish in a single layer, and bake for 10 minutes.
Remove from oven, and turn them out onto a rough towel.
Rub them together in the towel while still warm to remove dark skins.
This is called blanching, although no water is used.
In a blender or food processor, grind the nuts, 1/2 cup at a time, to a fine powder.
Reserve in a small bowl.
Combine milk and cream in top of a double boiler.
Set over simmering water, and scald the mixture.
Place eggs into blender container, and whip them.
Take off removable part of blender cover, and, with motor running, add half of hot milk mixture and the honey in a slow stream.
Pour egg-milk mixture back into top of double boiler, stirring into remaining hot milk.
Set over simmering water, and cook, stirring constantly, until mixture thickens and coats the back of the spoon.
Remove from heat, and stir in vanilla and ground nuts.