Nut Ice Cream
Baking and Desserts • European
Description
Nut Ice Cream
Ingredients
- Hazelnut 10 oz
- Sugar ¾ cup
- Salt a pinch
- Milk 0 qt
- Corn Starch 3 tablespoons
- Egg Liqueur 3 tablespoons
- 70% Dark Chocolate 5 oz
Step-by-Step Guide
Step 1
Peel the hazelnuts, roast them, and grind them in a blender with the sugar (the result should resemble a coarse texture similar to cornmeal).
Step 2
Combine the nuts and milk in a saucepan and bring to a boil over medium heat. Once the mixture reaches a boil, cover with a lid and let it sit for 20–30 minutes, reducing the heat to low.
Step 3
A few minutes before turning off the heat, mix the nut liqueur with the cornstarch to create a sort of suspension. Strain the milk and discard the nuts.
Step 4
Return the milk to the saucepan and add the cornstarch suspension. Cook over medium heat for 2 minutes, stirring constantly. The mixture will thicken. Remove from heat and stir in the finely grated chocolate.
Step 5
Refrigerate overnight or at least for 4–6 hours, then place the base in your ice cream maker to make ice cream.
Step 6
Once the process is complete, transfer the ice cream to an airtight container and freeze.
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