No Egg Hazelnut Ice Cream Recipes

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NO-EGG HAZELNUT ICE CREAM



No-Egg Hazelnut Ice Cream image

I love to make ice cream with my ice cream maker, but I hate the hassle of making a custard base with all the extra egg yolks and heating and cooling times. This is a quick, easy, healthier alternative to making a custard base, and I actually prefer it because it is tastes lighter. You can vary the additives--here I use hazelnut liqueur and hazelnuts, but I'll post some other versions that I particularly like. I use skim milk because that's what I usually have around, but milk with more fat will give it a richer texture/flavor.

Provided by Ames Shaps

Categories     Frozen Desserts

Time 28m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups heavy cream
2 cups skim milk
3/4 cup sugar
1/4 cup hazelnut-flavored liqueur (such as Frangelico)
1/4 cup hazelnuts (coarsely chopped)

Steps:

  • Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
  • Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
  • Stir in chopped hazelnuts.
  • Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.

HAZELNUT ICE CREAM



Hazelnut Ice Cream image

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

1/2 cup hazelnuts
2 cups half-and-half
2/3 cup sugar
6 egg yolks, beaten
1 cup heavy whipping cream
1 tablespoon Frangelico or 1/2 teaspoon vanilla extract

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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