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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 10 |
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A wonderful desert for coffee lovers. Although I haven't made this yet, I think it will be delicious with a rich chocolate cake! Prep time includes chilling time (2 hours) but not freezing time. Processing time is included with cook time. Recipe source: Bon Appetit (March 1980) Ingredients:
1 1/2 cups milk |
1 cup filberts, toasted, skinned and ground (hazelnuts) |
5 egg yolks |
3/4 cup sugar |
2 cups whipping cream |
1 tablespoon instant coffee |
1 teaspoon vanilla |
1 cup filberts, toasted and chopped |
Directions:
1. In a saucepan over medium low heat combine milk and ground filberts, stirring occasionally until mixture comes to a boil. Remove from heat.
2. While milk is heating, beat yolks and sugar together.
3. After milk comes to a boil, strain a small amount into yolk/sugar mixture and stir to combine. Strain remaining milk into yolks, blending throughly. Discard solids.
4. Return all to saucepan and bring to a boil over medium heat. Add cream, coffee and vanilla. Remove from heat.
5. Chill until cool (2-4 hours).
6. Process in an ice cream maker according to manufacturer's directions. Add the chopped filberts near the end of processing time.
7. Freeze solid before serving.
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