Hazelnut Liqueur Homemade Frangelico Recipes

HAZELNUT LIQUEUR - FRANGELICO RECIPE

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor. Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water. Bring to a boil over moderately high heat. Simmer, uncovered, 5 minutes.
• Let cool to room temperature. Stir in the vanilla. Funnel the strained hazelnut mixture into a glass bottle, then funnel in the sugar syrup.
• Cover tightly; shake to blend. Let mature, at room temperature or slightly cooler, for at least three weeks.

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.

HAZELNUT LIQUEUR - FRANGELICO

Steps:

• In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
• Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
• Follow this by two strainings through slightly dampened cheesecloth.
• For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
• In a very small saucepan, combine the sugar and water.
• Bring to a boil over moderately high heat.
• Simmer, uncovered, 5 minutes.
• Let cool to room temperature.
• Stir in the vanilla.
• Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
• Cover tightly; shake to blend.
• Let mature, at room temperature or slightly cooler, for at least three weeks.

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.