The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘frangelico

Ritter’s Own Homemade Frangelico Hazelnut Ice Cream

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My friends are food geniuses. Lucky for me, they love cooking and invite me over for dinner. Sarah and Mike recently bought a house in the flats, and are making it gorgeous/livable. The inaugural RitterBrown Town dinner last weekend had a delicious menu, ending with this knock your socks and shoes off home made ice cream. I asked Sarah to send me the recipe to share with all you folks that love to make your own home made ice cream. Thank you, Sarah!

If you don’t have an ice cream machine, worry not. Check out David Lebovitz’s machineless ice cream how-to. I’m sure you can adapt this delicious recipe for all kinds of ice cream making methods.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup packed brown sugar, divided
– 2 large eggs
– 2/3 cup of Frangelico hazelnut liqueur
– liberal pinch of salt
– about 1/2 cup chopped hazelnuts, toasted

Equipment: an ice cream maker

Instructions:

Bring cream, milk, and 1/2 cup brown sugar to a simmer in a heavy medium saucepan over medium heat, stirring.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).

Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in Frangelico and nuts and chill custard at least 6 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

•Custard can be chilled up to 24 hours.
•Ice cream keeps 1 week.