About: Hazelnut Crunch Ice Cream   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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.

AttributesValues
rdfs:label
  • Hazelnut Crunch Ice Cream
rdfs:comment
  • 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.
dcterms:subject
abstract
  • 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.
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