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Hazelnut Cream
- Serves
6 to 8
- Difficulty
Easy
Published 1980
This is not a frozen ice-cream but a chilled cream, rather like the Italian “semi-freddo”. The original recipe, which dates from the late eighteenth century, used the cob nuts or filberts specially grown for market in Kent.
Ingredients
½ lb 240 g ½ cup 120
Method
Shell, skin and chop the hazelnuts finely. Put them in a bowl with the sugar and cornflour or arrowroot and add the well-beaten eggs. Bring the milk to just under boiling point and then stir the hazelnut mixture into it. Stir over a very low heat until the mixture thickens, but do not let it boil again.
Remove the pan from the heat and stir in the vanilla essence. Allow to cool for 20 m
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