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Hazelnut Ice Cream

Source of Recipe


Cooking with Paula Deen (September / October 2008)



List of Ingredients



• 1 quart half-and-half
  
• 1 cup sugar
  
• 1 vanilla bean, split lengthwise and scraped (discarding pod)
  
• 1 tsp vanilla extract
  
• 12 large egg yolks
  
• 1 (10-ounce) bag shelled hazelnuts, toasted and chopped
  






Instructions



1. In a small saucepan, combine half-and-half, sugar, scraped vanilla bean, and vanilla. Cook over medium-high heat, just until mixture begins to boil; remove from heat.
   
   
2. In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot cream mixture in a slow, steady stream into yolks, whisking constantly. Add an additional 1 cup hot cream to egg mixture, whisking to combine. Pour egg mixture into hot milk mixture; cook over medium-high heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Strain mixture into a blender; add nuts. Pulse mixture until nuts are finely ground. Strain mixture into a stainless steel bowl; place in a larger bowl filled with ice. Let mixture cool completley, stirring often.
   
   
3. Pour mixture into container of an electric ice cream freezer and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture.
   
   Makes about 1 quart.