I found this recipe in the book “Under the Tuscan Sun” which is also a movie. Makes about 2 quarts. After you make it, you can pretend you’re in Italy.
- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
1-1/2 cup Hazelnuts
6 Egg yolks
1/2 tbsp Sugar
1 qt Half & half cream
2 tbsp Hazelnut liqueur or vanilla
1 Lemon (zest only)
2 cup Heavy cream
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Toast hazelnuts at 350º for five minutes (watch, as they burn easily). Remove, wrap in a dish towel and rub off the brown skin and chop coursely.
Beat 6 egg yolks and granular stir in the sugar, beating
Heat half & half until almost boiling, then remove from heat and quickly whisk in the egg and sugar mixture. In a double boiler, cook gently until it thickens and coats a wooden spoon. Cool in the fridge.
Whisk in the two tablespoons of liqueur or vanilla and 2 cups of heavy cream. Add hazelnuts and the juice and zest of one lemon. Pour the mixture into an ice cream maker and process according to directions.
- Notes