Kirsch Ice Cream
|Egg yolks||8 (Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold milk||2⁄3 Cup (10.67 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Imported kirshwasser||1⁄4 Cup (4 tbs)|
|Skinned chopped toasted hazelnuts||3 Tablespoon|
Combine yolks and sugar in heavy 2-quart saucepan and whisk until mixture forms a ribbon when whisk is lifted, about 5 to 7 minutes.
Whisk in half of cold milk.
Place pan over medium heat and cook until thickened, about 12 minutes, whisking constantly and gradually adding remaining milk as custard thickens (custard will resemble sabayon because of incorporation of air when whisked).
Cool 1 hour.
Blend in vanilla, cardamom and salt.
Whip cream to soft peaks.
Blend in Kirschwasser.
Gently fold cream into cooled custard.
Refrigerate at least 1 hour, or overnight.
If ice cream maker is available, transfer mixture to machine and freeze according to manufacturer's instructions.
Turn mixture into container with tight-fitting lid and freeze up to 2 days.
If ice cream maker is unavailable, freeze mixture in shallow metal trays.
Mix in blender or processor until smooth.