Biscuit aux Noisettes au Coulis de Framboises

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


For the ice cream

  • 8 egg yolks
  • 1 pint (575 ml.) single cream


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. Ru