Vanilla, Hazelnut and Marsala Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hole in the Wall,

Chef/proprietor Tim Cumming


  • 8 egg yolks
  • 8 oz. (225 g.) vanilla sugar
  • 1½ pints (875 ml.) milk
  • 2 drops vanilla essence
  • 15 fl.oz. (425 ml.) double cream
  • 3 oz. (75 g.) hazelnuts
  • 2 fl.oz. (50 ml.) Marsala


Lightly roast the hazelnuts and skin them.

Whisk the eggs and sugar together. Add the milk, which you have brought just to the boil, and the vanilla essence. Heat slowly but steadily, stirring all the time, till the mixture coats the back of a spoon. Sieve, whisk and set to cool.

When cool, add the cream and place in ice cream machine. When almost ready, add the roughly chopped hazelnuts and Marsala. Finish freezing.