Vanilla, Hazelnut and Marsala Ice Cream from The Great Ice Cream Book by Jon Croft
Lightly roast the hazelnuts and skin them. Whisk the eggs and sugar together. Add the milk, which you have brought just to the boil, and the vanilla essence. Heat slowly but steadily, stirring all ...
Ingredients
- 2 fl.oz. (50 ml.) Marsala
- 8 oz. (225 g.) vanilla sugar
- 15 fl.oz. (425 ml.) double cream
- 1½ pints (875 ml.) milk
- 8 egg yolks
- 2 drops vanilla essence
- 3 oz. (75 g.) hazelnuts
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