No Egg Hazelnut Ice Cream Recipes

Steps:

• Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
• Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
• Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
• In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
• When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.

Steps:

• Preheat the oven to 325 degrees F.
• Place hazelnuts in a baking pan and bake for about 10 minutes, until lightly toasted.
• Place nuts on a cloth towel, wrap the nuts up, and rub them together until their papery skins come off.
• Cool nuts.
• In blender or food processor, grind nuts until are finely ground and start to release their oil but still have texture.
• In a double boiler combine half-and-half and the nuts.
• Cook over simmering water for 15 minutes.
• Whisk sugar into the egg yolks.
• Whisk some of the hot half-and-half mixture with the egg yolks return the egg yolk mixture to the pan and cook, stirring constantly, until the custard coats the spoon.
• When done, place the pan in a pan of very cold water and stir until cool.
• Stir the cream and Frangelico or extract into the mixture.
• Cover and refrigerate overnight, or til thoroughly chilled.
• Freeze in an ice cream maker following the manufactuer's directions.
• Enjoy!

Steps:

• Combine all ingerdients in bowl, mixing well.
• Start the ice cream maker and pour mixture through hole in lid.
• Churn for 20-40 mins or until desired consistancy.
• Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has star5ted to freeze.

Steps:

• Cook 1 ½ cups of the sugar with ¼ cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.
• Boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.
• Stir in hazelnuts and almonds and return syrup to boil.
• Pour onto an oiled marble slab and let cool completely.
• Break into pieces and pulverize in a blender or food processor.
• Beat together egg yolks with remaining ½ cup sugar until mixture is thick and pale.
• In a saucepan, combine cream, milk and vanilla extract and scald.
• Add milk to yolks in a thin stream, whisking constantly so yolks don’t curdle.
• Transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.
• Strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.
• Place plastic wrap directly on surface of custard and chill for 2 hours.
• Stir in the praline and freeze in ice cream maker according to manufacturer’s instructions.