Hazelnut Ice Cream from Stars Desserts by Emily Luchetti
Serve with warm Chocolate and Caramel Sauces. Try substituting pecans for hazelnuts.
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Ingredients
- 5¼ cups heavy (whipping) cream
- 4¾ cups milk
- 18 large egg yolks
- 16 ounces hazelnuts, toasted, skinned, and coarsely chopped
- ½ teaspoon salt
- 2¼ cups sugar
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