Hazelnt Ice Cream with Chestnut Honey

1 cup cream
1 cup full-cream milk
1 vanilla bean, split
5 egg yolks
125g caster sugar
200g hazelnuts
4 Tbsp chestnut honey

Preheat oven to 150ºC. Combine cream and milk in a heavy-based pan. Add vanilla bean. Place over medium heat and bring to just below boiling point. Remove, cover with a lid and leave to infuse for 5 minutes.

Meanwhile, in a large bowl, whisk yolks and sugar until thick and pale. Stir in hot liquide. Return mix to pan over low heat, then stir lowly with a wooden spoon until it's thick enough to coat the wooden poon, and if you fun your figner along the back of the spoon it leaves a ribbon trail. Remove from the heat, pour into a bowl and allow to cool.

Meanwhile, roast nuts on a baking tray for 10 minues. Rub nuts in a clearn tea towl to remove skins, then roast for a furthe 10 minutes or until golden. Cool, then coarsely grind in a processor or pestle and mortar.

Pour the ice cream mixture into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour bacik into container and refreeze. Repeat 2 or 3 times.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.