Hazelnut Chocolate Ice Cream
Bring 2 cups of the milk, cream and sugar to a boil and add vanilla.
Combine the remaining ¼ cup of milk and cornstarch together.
Add the cornstarch mixture into the hot milk and cream.
Cook and stir frequently until the cornstarch is fully incorporated and it is slightly thickened.
Beat egg yolk and slowly add one cup of hot milk mixture then care fully blend the yolk mixture back into the milk.
Cook 3 minutes more and remove from heat. Let cool in an ice bath. For best results, chill overnight.
Add VOM FASS FassZination Hazelnut Oil to ice cream batter.
Process in an ice cream maker.
When mixing is complete, add shaved chocolate.
Place in a container and store in the freezer for a harder ice cream. Serve immediately as a soft serve ice cream.
- 2 1/4 cups whole milk
- 3/4 cup heavy cream
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 2 T. cornstarch
- 1 egg yolk
- 2 T. VOM FASS FassZination Hazelnut Oil
- 2 oz. chocolate, shaved
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