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Ingredients
- 1 cup hazelnuts (1/2 pound)
- 1 1/2 quarts half-and-half
- 1 1/4 cups sugar
- 16 large egg yolks
Method
- Preheat the oven to 350.
- Spread the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until fragrant and browned; let cool.
- Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins.
- Coarsely chop the hazelnuts.
- In a large, heavy saucepan, combine the half-and-half and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar.
- Add the hazelnuts, cover and let steep off the heat for 30 minutes.
- In a large stainless-steel bowl, whisk the egg yolks.
- Very gradually whisk in 1/2 cup of the hot half-and-half, then gradually whisk in the rest.
- Pour the mixture into the saucepan and cook over very low heat, stirring constantly, until the custard thickens, about 10 minutes.
- The custard should be thick enough to coat the back of a spoon.
- Strain the custard into a large stainless-steel bowl set in an ice water bath and discard the hazelnuts.
- Stir occasionally until the custard is thoroughly chilled.
- Freeze the custard in an ice cream make, in batches, according to the manufacturer's instructions.
- Store the ice cream in airtight containers in the freezer for up to 3 days.