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.
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.
2
Beat 6 egg yolks and granular stir in the sugar, beating
3
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.
4
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.
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.
2
Beat 6 egg yolks and granular stir in the sugar, beating
3
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.
4
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.
