Biscuit aux Noisettes au Coulis de Framboises from The Great Ice Cream Book by Stephen Bull
Make the ice cream by beating the yolks and sugar in a heavy enamel pan until creamy and thick. Meanwhile, bring the cream to the boil and whisking constantly pour into the egg yolk mixture. Place ...
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Ingredients
- Eau de Vie de Framboise or Liqueur de Framboise, if available
- 6 oz. (175 g.) sugar
- 6 oz. (175 g.) hazelnuts
- 3 tablespoons water
- 1 pint (575 ml.) single cream
- 8 egg yolks
- 1 punnet raspberries
- 2 oz. (50 g.) castor sugar
- little lemon juice
- 1-2 tablespoons sugar syrup
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