Toffee and Hazelnut Ice Cream from The Great Ice Cream Book by Jon Croft
Put the granulated sugar into a pan with enough water to dissolve and keep liquid. Place onto heat and bring to the crack stage on your thermometer. Take off heat and add a little water. Put the mi...
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Cooking tools:
- Candy thermometer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 6 oz. (175 g.) castor sugar
- 8 egg yolks
- ¼ pint (150 ml.) double cream, whipped
- 4 oz. (125 g.) toasted hazelnuts, skinned and lightly crushed
- 2 drops vanilla essence
- 1½ pints (875 ml.) milk
- water
- 1 lb. (450 g.) granulated sugar
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