Biscuit aux Noisettes au Coulis de Framboises

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef/proprietor Stephen Bull


For the ice cream

  • 8 egg yolks
  • 1 pint (575 ml.) single cream
  • 2 oz. (50 g.) castor sugar

For the sauce

  • 1 punnet raspberries
  • 1-2 tablespoons sugar syrup
  • little lemon juice
  • Eau de Vie de Framboise or Liqueur de Framboise, if available

For the praline

  • 6 oz. (175 g.) hazelnuts
  • 6 oz. (175 g.) sugar
  • 3 tablespoons water


Make the ice cream by beating the yolks and sugar in a heavy enamel pan until creamy and thick. Meanwhile, bring the cream to the boil and whisking constantly pour into the egg yolk mixture. Place pan over moderate heat and whisk until the mixture has thickened so that it coats the back of a spoon. Leave to cool.

Make the praline by toasting the hazelnuts in a hot oven for 5 minutes. Rub off the skins between two tea towels and crush roughly in the food processor. Return to the oven to toast to a golden brown. In a saucepan melt the sugar with the water until it starts to turn brown, add the nuts and stir until all is toffee-coloured. Pour onto an oiled surface and let get cold. Then pound or crush in the food processor. Add to the cold ice cream mixture.

Freeze the ice cream in a loaf tin, stirring once or twice. Remove from mould and cut into slices and surround with a raspberry sauce.

To make the sauce, pour the raspberries into the liquidiser add the sugar syrup and a little lemon juice and if you have any, the Eau de Vie de Framboise. Liquidise for 20 seconds and then pass through a sieve.