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- 6 egg yolks
- 1/2 cup Sugar
- 1/8 tsp salt
- 1/2 cup hazelnut liqueur or extract
- 1 1/2 cups milk
- 4 cups heavy cream
- 1 tbsp vanilla
- 1 1/2 cups Oregon hazelnut crunch
1 Combine egg yolks, Sugar, salt, and liqueur in a 3-quart pan. 2 When Sugar is dissolved, add milk. 3 Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring occasionally. 4 Remove from heat and cool to room temperature; add cream and vanilla. 5 Chill thoroughly. 6 Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff. 7 Add Oregon hazelnut crunch and process an additional 10 minutes or until desired consistency. 8 NOTE: This is a soft ice cream. 9 It may be made the day before and stored in a freezer for a firmer ice cream. 10 Return to top.