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Receta Hazelnut Ice Cream ( Gelato Alla Noccialo)
by Global Cookbook

Hazelnut Ice Cream ( Gelato Alla Noccialo)
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  Raciónes: 4

Ingredientes

  • 100 gm hazelnuts toasted and skinned (qv Nocciolette)
  • 300 ml lowfat milk
  • 4 x egg yolks
  • 75 gm caster sugar
  • 3 dsh vanilla essence
  • 175 ml whipping cream whipped

Direcciones

  1. Reserve a few nuts for decoration if liked; grind the remainder coarsely.
  2. Place the lowfat milk in a pan and bring almost to the boil.
  3. Cream together the egg yolks sugar and vanilla essence in a bowl till pale then gradually stir in the lowfat milk.
  4. Stir in the grnd nuts.
  5. Pour into a dean saucepan and heat gently stirring till the mix is thick sufficient to coat the back of the spoon; don't allow to boil.
  6. Cover and leave till cool stirring occasionally.
  7. Fold the cream into the custard.
  8. Turn into individual freezerproof containers cover and freeze till hard.
  9. Transfer to the refrigerator 1 hour before serving to soften.
  10. Decorate with nuts if reserved before serving.
  11. Serves 4