Frangelico Ice Cream Hazelnut Recipes

FRANGELICO ICE CREAM (HAZELNUT)

Steps:

• Combine cream, milk, honey and sugar in a large pan.
• Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
• Remove from heat.
• Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
• Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
• Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
• Pour mixture into a mesh strainer set over a large bowl.
• Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
• Prepare your ice cream machine according to manufacturer's directions.
• Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
• Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
• Keeps in freezer for up to 3 days.

FRANGELICO ICE CREAM

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.

HEAVENLY FRANGELICO SHAKE

Steps:

• 1. Blend all ingredients until smooth. Serve in a highball glass and garnish with whipped cream.

FRANGELICO (HAZELNUT) CHEESECAKE

Steps:

• Place oven rack in the middle of the oven.
• Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
• Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
• Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
• Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
• Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
• Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.