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Ingredients
- 100 gm hazelnuts toasted and skinned (qv Nocciolette)
- 300 ml lowfat milk
- 4 x egg yolks
- 75 gm caster sugar
- 3 dsh vanilla essence
- 175 ml whipping cream whipped
Directions
- Reserve a few nuts for decoration if liked; grind the remainder coarsely.
- Place the lowfat milk in a pan and bring almost to the boil.
- Cream together the egg yolks sugar and vanilla essence in a bowl till pale then gradually stir in the lowfat milk.
- Stir in the grnd nuts.
- Pour into a dean saucepan and heat gently stirring till the mix is thick sufficient to coat the back of the spoon; don't allow to boil.
- Cover and leave till cool stirring occasionally.
- Fold the cream into the custard.
- Turn into individual freezerproof containers cover and freeze till hard.
- Transfer to the refrigerator 1 hour before serving to soften.
- Decorate with nuts if reserved before serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 212 | 82% |
| Total Fat 24.02g | 30% |
| Saturated Fat 11.14g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 51mg | 2% |
| Potassium 227mg | 6% |
| Total Carbs 7.13g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.69g | 3% |
| Protein 5.23g | 8% |
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