Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe

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Hazelnut Crunch Ice Cream (Low Cholesterol)

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :216

Ingrediants

8 ounces egg beater
1/4 cup sugar
1/2 cup hazelnut liqueur
OR
1/2 cup hazelnut extract
1/8 teaspoon salt
24 ounces evaporated skim milk
4 cups mocha mix
1 tablespoon vanilla
1 1/2 cups Oregon Hazelnut Crunch
1 1/4 cups sugar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
1 teaspoon baking soda
1 cup roasted and chopped Oregon hazelnuts

Preparation

Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently. Remove from heat and cool to room temperature; add vanilla and mocha mix. Chill thoroughly. Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency.

Description: "This is a soft ice cream. It may be made the day before and stored in a freezer for a firmer ice cream." Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart saucepan and bring to a boil. Cook to 300?F (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used.