Hazelnut-Vanilla Ice Milk

Preparation info

  • Makes about

    1 quart

    • Difficulty

      Easy

Appears in

Flour

By Joanne Chang

Published 2010

  • About

I don’t see ice milk very often these days, which is a shame because it’s just as delicious and irresistible to me as ice cream. Without the heavy cream and yolks, it’s not quite as creamy and unctuous, but I crave it just as much. It’s milky and cold and because it has less fat, the flavors chosen for the ice milk come through more clearly. This recipe uses hazelnuts, but you could easily substitute almonds or even peanuts if you prefer. Toasting the nuts to a deep golden brown brings out