* Ex****ted from MasterCook *
Hazelnut Crunch Ice Cream
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt
1/2 cup hazelnut liqueur
OR
1/2 cup hazelnut extract
1 1/2 cups milk
4 cups heavy cream
1 tablespoon vanilla
1 1/2 cups Oregon Hazelnut Crunch
Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan. When sugar
is
dissolved, add milk. Cook in double boiler over medium heat until custard
is
thick enough to coat a spoon, stirring occasionally. Remove from heat and
cool to room temperature; add cream and vanilla. Chill thoroughly. Pour
mixture into ice cream freezer and freeze for 10 minutes or until mixture
is
very stiff. Add Oregon hazelnut crunch and process an additional 10
minutes
or until desired consistency.
Description:
"This is a soft ice cream. It may be made the day before and stored in a
freezer for a firmer ice cream."
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.tele****t.com/~nuts/index.html;http://www.oregonhazelnuts.org/"
Yield:
"8 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 806 Calories; 60g Fat (66.4%
calories
from fat); 8g Protein; 60g Carbohydrate; 1g Dietary Fiber; 329mg
Cholesterol; 310mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 11 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 3232 0 0 2130706543 0 1273 0 0 0 0
* Ex****ted from MasterCook *
Oregon Hazelnut Crunch
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sugar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 teaspoon baking soda
1 cup roasted and chopped Oregon hazelnuts
Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart
saucepan and bring to a boil. Cook to 300ºF (syrup will be golden color)
without stirring. Remove from heat and add hazelnuts and soda (mixture
will
foam); stir briskly and pour into buttered pan. Let cool. Break into
coarse
crumbs with rolling pin. Store in airtight container until used.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.tele****t.com/~nuts/index.html;http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 216 Calories; 9g Fat (36.0%
calories
from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol;
163mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 2 Other
Carbohydrates.
Nutr. Assoc. : 0 2130706543 0 2029 0 0 0 0 3677
