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Hazelnut & Citrus Honey Ice cream
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Preparation : 10 min
Cooking : 0 min
Total time : 1 h 30 Rest : 1 h 20
10 pieces
240 g hazelnuts
180 g sugar
3 tbsp water
2 tbsp Bitton Citrus Honey with Sea Salt (or other good quality honey with a pinch of sea salt)
1 pinch salt
500 ml whole milk
500 ml thickened cream
2 whole vanilla beans, spilt and seeds scraped out
12 egg yolks
50 g sugar
RECIPE STEPS
1
heat sugar and water ins a small saucepan over a high heat until sugar dissolves.
- 180 g sugar
- 3 tbsp water
2
Stir occasionally until mixture is a light brown (approximately 5 minutes) then add the hazelnuts.
- 240 g hazelnuts
3
Spread the nuts and caramel out onto a flat baking tray lined with baking paper and allow to cool. Break apparat before use.
4
Place a heavy saucepan over a medium high heat and add the milk and vanilla bean seeds.
Bring to a gentle boil then remove from the heat.
- 500 ml whole milk
- 2 whole vanilla beans, spilt and seeds scraped out
5
Meanwhile whisk together the egg yolks and sugar.
- 12 egg yolks
- 50 g sugar
6
Slowly add the hot milk mixture, whisking gently as you go to combine.
7
Return the mixture to the saucepan and continue to stir over a low heat for about 5 minutes (ensure it does not come to a boil) until the mixture is thick enough that it leaves a path on the back of a spoon when you drag your finger down it.
8
Stain the sauce into a bowl, cover and allow to cool in the fridge overnight.
9
Place the crème anglaise and condensed milk into the Magimix Gelato Expert (or Ice Cream Maker) and add the honey and a pinch of salt.
Run the machine on the Ice Cream programme.
- 2 tbsp Bitton Citrus Honey with Sea Salt (or other good quality honey with a pinch of sea salt)
- 1 pinch salt
- 500 ml thickened cream
10
After 25 minutes, pause the programme and add the candied hazelnuts.
11
Continue the programme until completed (approximately 30 minutes total). Serve immediately or cover and place in the freezer until serving.
David Bitton for Magimix