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