Butterscotch and hazelnut ice cream

Name: Butterscotch and hazelnut ice cream
Yield: 0 serving
Cuisine: Boil
Ingredients: 100.00 g brown sugar; 30.00 g butter; 60.00 ml water; 2.00 eggs just the yolks; 250.00 ml cream; 125.00 ml milk; 50.00 g hazelnuts roasted, skinned, chopped

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By Food24 November 03 2009

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Ingredients (7)

100.00 g	brown sugar
30.00 g	butter
60.00 ml	water
2.00	eggs — just the yolks
250.00 ml	cream
125.00 ml	milk
50.00 g	hazelnuts — roasted, skinned, chopped

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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.