Frangelicoicecreamhazelnut Recipes

HOMEMADE FRANGELICO (HAZELNUT LIQUEUR)

Steps:

• 1. Combine chopped hazelnuts, vodka, and brandy in a sealable jar. Shake and let steep at room temperature for 2 weeks.
• 2. Combine sugar and water in a small saucepan and heat until sugar is dissolved. Let cool, then add to the hazelnut mixture. Shake and let steep for 3 days, then add the vanilla bean and let steep for additional 3 to 5 days.
• 3. Sample often. Once desired flavor is achieved, strain through sieve and then again through cheesecloth or coffee filter. Refrigerate for up to 2 months.

FRANGELICO ICE CREAM (HAZELNUT)

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.

CHICKEN FRANGELICO

Steps:

• Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
• In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
• Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
• Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
• Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
• Serve with pasta of your choice.