FRANGELICO ICE CREAM (HAZELNUT)
Adapted from Bon Appetit's RSVP section. This recipe supposedly originated from a restaurant in Orlando, Florida. If you can't find Frangelico liqueur, I imagine this would be equally tasty with a different nut flavored liqueur. There are a few recipes on Zaar for making homemade Frangelico that you might wish to try in this.
Provided by HeatherFeather
Categories Frozen Desserts
Time 6h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 272, Fat 20.8, SaturatedFat 12.2, Cholesterol 196.8, Sodium 40.8, Carbohydrate 18.7, Sugar 17.5, Protein 4.1
FRANGELICO ICE CREAM
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.
WARM CHOCOLATE CAKES WITH FRANGELICO ICE CREAM
Categories Cake Chocolate Dessert Bake Valentine's Day Frangelico Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter six 6-ounce (3/4-cup) soufflé dishes or custard cups. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
- Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until just blended. Stir in chocolate. Pour into prepared dishes.
- Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaken, about 12 minutes (do not overbake). Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.
HAZELNUT ICE CREAM
A delicious way to use hazelnuts. When served many people exclaim it is the best ice cream they have ever had. Much better than store bought, and much more creative too. Adapted from a great ice cream book.
Provided by MayaPamela
Categories Frozen Desserts
Time 55m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Place hazelnuts in a baking pan and bake for about 10 minutes, until lightly toasted.
- Place nuts on a cloth towel, wrap the nuts up, and rub them together until their papery skins come off.
- Cool nuts.
- In blender or food processor, grind nuts until are finely ground and start to release their oil but still have texture.
- In a double boiler combine half-and-half and the nuts.
- Cook over simmering water for 15 minutes.
- Whisk sugar into the egg yolks.
- Whisk some of the hot half-and-half mixture with the egg yolks return the egg yolk mixture to the pan and cook, stirring constantly, until the custard coats the spoon.
- When done, place the pan in a pan of very cold water and stir until cool.
- Stir the cream and Frangelico or extract into the mixture.
- Cover and refrigerate overnight, or til thoroughly chilled.
- Freeze in an ice cream maker following the manufactuer's directions.
- Enjoy!
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