Dessert
About 1 quart
10 minutes
15 minutes
Chef Mary Taylor Simeti
2 pints Milk
4 tablespoons Flour (use Corn Flour)
8 ounces Sugar
8 ounces Hazelnuts, toasted, peeled and finely ground
Heat 1½ pints of milk to the boiling point. Remove from the heat and add the remaining milk, in which you have carefully dissolved the corn flour and the sugar. Stir and return to the heat. Bring to a boil again, stirring constantly, then remove from the heat and allow to cool.
When the mixture is at room temperature, add the hazelnuts. Refrigerate until well chilled, place in your ice cream machine, and process according to your machine's directions.
