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 ...
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Cooking tools:
- Ice cream maker
- Oven
- Baking sheet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen towel
- Freezer
Ingredients
- 8 oz. (225 g.) vanilla sugar
- 8 egg yolks
- 2 drops vanilla essence
- 1½ pints (875 ml.) milk
- 3 oz. (75 g.) hazelnuts
- 15 fl.oz. (425 ml.) double cream
- 2 fl.oz. (50 ml.) Marsala
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