Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe


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Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe : Recipes 4U

 

Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe

Recipe Ingredients

8 oz egg beater
1/4 cup sugar
1/2 cup hazelnut liqueur or extract
1/8 tsp salt
24 oz evaporated skim milk
4 cup mocha mix
1 tbsp vanilla
1 1/2 cup oregon hazelnut crunch

Recipe Preparation

Combine egg beater, sugar, liqueur, salt and evaporated milk. Cook in
double boiler over medium heat until custard is thick enough to coat a
spoon, stirring frequently. Remove from heat and cool to room
temperature; add vanilla and mocha mix. Chill thoroughly. Pour
mixture into ice cream freezer and freeze for 10 minutes or until
mixture is very stiff. Add Oregon hazelnut crunch and process an
additional 10 minutes or until desired consistency.

NOTE: This is a soft ice cream. It may be made the day before and
stored in a freezer for a firmer ice cream.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board

 

 

Servings: 1

 

 

 

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Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe from the Recipes-4U Collection

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This Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe is one of our Diet Recipes, which are collected from visitor submissions and open source collections. Clearly, as there are more than 50,000 recipes in our cookbook it would be a seriously difficult task to prepare and test every recipe, so please exercise caution and don`t trust the information implicitly. If a recipe appears to be wrong, please tell us.


 

Hazelnut Crunch Ice Cream (Low Cholesterol) Recipe

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