Frangelico Ice Cream (hazelnut)

“Adapted from Bon Appetit's RSVP section. This recipe supposedly originated from a restaurant in Orlando, Florida. If you can't find Frangelico liqueur, I imagine this would be equally tasty with a different nut flavored liqueur. There are a few recipes on Zaar for making homemade Frangelico that you might wish to try in this.”
6hrs 10mins
1 quart

Ingredients Nutrition

  • 1 12 cups heavy cream
  • 1 12 cups whole milk
  • 14 cup honey
  • 14 cup granulated sugar
  • 5 large egg yolks
  • 5 tablespoons Frangelico (hazelnut flavored liqueur)


  1. Combine cream, milk, honey and sugar in a large pan.
  2. Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
  3. Remove from heat.
  4. Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
  5. Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
  6. 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!).
  7. Pour mixture into a mesh strainer set over a large bowl.
  8. Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
  9. Prepare your ice cream machine according to manufacturer's directions.
  10. Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
  11. 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.
  12. Keeps in freezer for up to 3 days.

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