John Myers
Ingredients for 3 servings:
- 200 g hazelnuts
- 60 g brown sugar
- 60 g white sugar
- 4 eggs
- 500 ml milk
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
First, place the hazelnuts on a baking tray and roast them at 200°C (top/bottom heat) for 8-10 minutes. Then, while they are still hot, place them in an old tea towel and rub them thoroughly (see video). This will loosen most of the shells. In the meantime, put 2 eggs and 2 egg yolks in a bowl and freeze the remaining egg whites. Beat the eggs with both types of sugar until frothy and then chill. Crack the nuts a little with a mortar and pestle if necessary (not absolutely necessary) and bring to a boil with the milk. Once the milk has boiled, boil the hazelnuts over medium heat for about 10 minutes and then filter through a coarse sieve and a tea/coffee filter to ensure that all the pieces are retained. Next, beat the egg mixture in a bain-marie or double boiler until frothy and pour the still-hot milk in a thin stream into the egg mixture. Then whisk the mixture for about 8-10 minutes until it thickens slightly. However, the mixture shouldn’t get warmer than 75 degrees Celsius, so the egg doesn’t curdle. Once the egg mixture is ready, let it cool in the refrigerator. When it’s cold, pour it into an ice cream maker and churn it into ice cream. If you don’t have an ice cream maker, you can also make the ice cream using the churning method for my lime ice cream. Tip: After making the ice cream, either eat it immediately or freeze it in a container. If you want to eat the ice cream another time, you’ll need to take it out of the freezer about 20 minutes before eating so it becomes more flexible again. Have fun trying it!
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