Hazelnut-vanilla ice milk from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 268) by Joanne Chang and Christie Matheson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almonds or peanuts for hazelnuts.

  • anya_sf on August 18, 2019

    I used vanilla extract instead of vanilla bean. The ice milk was difficult to make in my ice cream maker as the edges solidified before the center of the base had frozen and the paddle froze in place. I had to pry the edges free with a knife to finish the freezing process. The ice milk ended up as icy chunks, but a few hours in the freezer helped, so it scooped okay. The taste was fantastic and the lightness of the base really helped the nutty flavor come through. Next time I might add a bit of vodka to depress the freezing point. We enjoyed this paired with chocolate gelato.

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