- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 539.0
- Total Fat: 39.9 g
- Cholesterol: 228.4 mg
- Sodium: 43.1 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 3.3 g
- Protein: 9.4 g
Hazelnt Ice Cream with Chestnut HoneySubmitted by: IMELDASHOEQUEEN
IntroductionFrom delicious Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From delicious Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
1 cup cream
1 cup full-cream milk
1 vanilla bean, split
5 egg yolks
125g caster sugar
4 Tbsp chestnut honey
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.