Vanilla, Hazelnut and Marsala 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
  • 8 oz. (225 g.) vanilla sugar
  • 1½</


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