Ingredients

50g Hazelnut paste

250 ml heavy cream

750 ml whole milk

200 g granulated sugar divided into half

15 large egg yolks

1 tsp salt

200g feuilletine

Preparation

  1. Put hazelnut paste in a metal bain marie, set aside
  2. in a saucepan, bring cream, milk, half of sugar and hazelnuts to a boil. Mix with an immersion blender and let steep for 10 minutes.
  3. Prepare an ice bath. Move cream mixture into a metal container and cool in ice bath. Return to heat.
  4. In a medium bowl, whisk together yolks, remaining sugar and salt. Temper hot cream mixture into yolks, pour back into saucepan and cook to custard stage. Pour into hazelnut paste and stir occasionally until cool.
  5. Strain through a fine sieve and process in an ice cream machine according to manufacturer’s instructions.