Toffee and Hazelnut Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 8 egg yolks
  • 6 oz. (175 g.) castor sugar


Put the granulated sugar into a pan with enough water to dissolve and keep liquid. Place onto heat and bring to the crack stage on your thermometer. Take off heat and add a little water.

Put the milk and vanilla essence onto the stove to warm.

Whisk the egg yolks and castor sugar in a bowl. When the milk is warm whisk into the egg mixture and return to the heat—do not boil—stirr