How to make
The nuts are finely ground and milk and cream are added to them. The almonds and hazelnuts do not need to be peeled.
Place the mixture on the stove over moderate heat and pour 3.5 oz (100 g) of sugar into it. Boil for 5-6 minutes, by stirring frequently.
The mixture is pulled from the heat and left under the lid for 1 hour, after which it is strained.
Beat the yolks with the remaining sugar (50 g). The dairy mixture is poured into them and placed in a water bath while continuously beating for 5-6 minutes. The temperature should not exceed 180°F (80°C).
It is poured into a container suitable for freezing, which is closed hermetically. An ice cream maker is an even better option if you have one.
If desired, more crushed nuts are added to the ice cream mixture.
Freeze it in the freezer for a minimum of 4 hours, by stirring the first two every 30 minutes (if in a regular container and not an ice cream maker).
Another option is once frozen to take it out at room temperature for 5-10 minutes, then cut it into pieces and grind it in a blender. This way, possible formed crystals are broken and the dairy ice cream becomes fluffy and delicate.
Enjoy! The homemade ice cream with nuts is ready.
