Frangelico Ice Cream (Hazelnut)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/4 cup honey
- 1/4 cup granulated sugar
- 5 large egg yolks
- 5 tablespoons Frangelico (hazelnut flavored liqueur)
- Combine cream, milk, honey and sugar in a large pan.
- Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
- Remove from heat.
- Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
- Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
- Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
- Pour mixture into a mesh strainer set over a large bowl.
- Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
- Prepare your ice cream machine according to manufacturer's directions.
- Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
- Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
- Keeps in freezer for up to 3 days.
heavy cream, milk, honey, sugar, egg yolks, frangelico
Taken from www.food.com/recipe/frangelico-ice-cream-hazelnut-102521 (may not work)