Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 egg yolks
- 1/2 cup sugar
- 1/8 tsp salt
- 1/2 cup hazelnut liqueur or extract
- 1 1/2 cups milk
- 4 cups heavy cream
- 1 tbsp vanilla
- 1 1/2 cups Oregon hazelnut crunch
- =
Directions
1 Combine egg yolks, sugar, salt, and liqueur in a 3-quart pan.
2 When sugar is dissolved, add milk.
3 Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring occasionally.
4 Remove from heat and cool to room temperature; add cream and vanilla.
5 Chill thoroughly.
6 Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff.
7 Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency.
8 NOTE: This is a soft ice cream.
9 It may be made the day before and stored in a freezer for a firmer ice cream.
10 Return to top.