Toffee and Hazelnut Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Fernie Lodge,
Husbands Bosworth

Chef/proprietor Ishbel Speight


  • 8 egg yolks
  • 6 oz. (175 g.) castor sugar
  • pints (875 ml.) milk
  • 2 drops vanilla essence
  • 1 lb. (450 g.) granulated sugar
  • water
  • 4 oz. (125 g.) toasted hazelnuts, skinned and lightly crushed
  • ¼ pint (150 ml.) double cream, whipped


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—stirring continuously until the mixture coats the back of a spoon and leaves a mark when you run your finger over it.

Pour the hot mixture over the cooled sugar and mix well. Allow to go cold. When cold, place into ice cream machine or deep freeze. If using a deep freeze, stir every 10 minutes or so until partly frozen.

When the ice cream is partly frozen fold in the nuts and cream. Fold together twice more if using the deep freeze and then allow to completely set.