Monday, November 8, 2010

Frangelico Ice Cream

I consider hazelnuts a member of the higher society.  It is not as commonly used as pecans or peanuts and its flavor is portrayed as something rare and exotic, as seen on the Ferrero Roche commercials.   The same goes with the liqueur of the same flavor, Frangelico.

Based on that, pull out this recipe when you want to impress or make someone feel special.  Also, while great on its own, you can indulge even more by topping with fudge and a sprinkling of roasted hazelnuts.  This recipe makes 1 quart.

Frangelico Ice Cream
adapted from Bon Appetit 

5 tbs of Frangelico
1/4 cup of sugar
1 1/2 cups of whole milk (no low fat)
1/4 cup honey
5 egg yolks (room temp)
1 1/2 cups whipping cream

First, prepare your ice cream maker according to manufacturers instructions.  I have a Doniver in which you have to have the center piece frozen before you are able to freeze any ice cream.

Pull out a saucepan and set the stove top burner to medium heat.  Place your dairy (milk & cream) in the saucepan along with the sugars (honey, white sugar).  Put on burner and stir until it starts to simmer and the sugar is dissolved.  Remove from heat and let cool 5 minutes.

In a large bowl, beat all 5 egg yolks until combined.  Then take your cooled sugar mixture and distribute a steady small stream of it into the egg yolks by using a whisk.  You may need to use a stand mixer or the help of someone else.

Transfer mixture back into saucepan and place over medium heat.  Constantly stir for about 2 minutes and make sure it does not boil.  The ice cream is done cooking when it is thick enough to leave a path on the back of a spoon when you draw your finger across it.  Remove from heat and strain into another bowl.

Whisk Frangelico into ice cream mixture and place in freezer for about 4 hours or until cold.  Once completed, the mixture goes into the ice cream maker.  Then proceed as stated in the instructions that came with the ice cream machine.  After that, place the ice cream in a container and freeze until firm, about 2 hours.