Butterscotch and hazelnut ice cream

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 100
    g
    brown sugar
  • 30
    g
    butter
  • 60
    ml
    water
  • 2
    egg yolks
  • 250
    ml
    cream, half whipped
  • 125
    ml
    milk
  • 50
    g
    hazelnuts, roasted, skinned and chopped
 

Method

 
1. Melt sugar and butter in a heavy to based pan for 1 minute, stirring continuously. Add the water and allow to simmer for 3 minutes until mixture becomes syrupy. Leave to cool. 2. Beat the egg yolks in a bowl and add the whipped cream, milk, cooled caramel and hazelnuts. Make sure all ingredients are well mixed. 3. Pour the mixture into the ice to cream machine and leave for 25 to 35 minutes. Or, freeze in a rigid container and mix with a hand blender halfway through freezing process, to break down ice crystals. Continue freezing until ready to serve.
 

 

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