No-Egg Hazelnut Ice Cream |
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Prep Time: 3 Minutes Cook Time: 25 Minutes |
Ready In: 28 Minutes Servings: 8 |
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I love to make ice cream with my ice cream maker, but I hate the hassle of making a custard base with all the extra egg yolks and heating and cooling times. This is a quick, easy, healthier alternative to making a custard base, and I actually prefer it because it is tastes lighter. You can vary the additives-here I use hazelnut liqueur and hazelnuts, but I'll post some other versions that I particularly like. I use skim milk because that's what I usually have around, but milk with more fat will give it a richer texture/flavor. Ingredients:
2 cups heavy cream |
2 cups skim milk |
3/4 cup sugar |
1/4 cup hazelnut-flavored liqueur (such as frangelico) |
1/4 cup hazelnuts (coarsely chopped) |
Directions:
1. Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
2. Add hazelnut liqueur (here is where I would taste-add more liqueur or sugar to your liking).
3. Stir in chopped hazelnuts.
4. Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.
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