Yield > 4
people
Ingredients :
4 x egg yolks
150 gm sugar (caster)
1 tbl honey
250 ml milk
1 tsp vanilla essence
250 ml cream
1/4 cup brandy
PRALINE:
1/2 cup sugar (caster)
1/2 cup water
1/2 cup hazelnuts
Method :
• In a bowl, cream egg yolks and sugar together until pale
in colour. Bring milk, honey and vanilla to the boil and pour
over egg yolks, a little at a time, whisking continuously.
• Return to saucepan and cook over low heat, stirring
constantly with a wooden spoon, until mixture thickens slightly
and will coat the back of a spoon. DO NOT ALLOW TO BOIL.
• Place cooked custard in electric mixer and whisk until
cold. Gently fold in whipped cream, brandy and hazelnut
toffee. Pour into a loaf tin and freeze 2-3 hours or until firm.
• Toffee:
In a small, clean saucepan, dissolve sugar in water, bring to
the boil and cook until a light caramel is formed. Remove from
heat and stir in hazelnuts. Pour mixture onto a lightly oiled
plate and allow to cool. Finely crush with a meat hammer or in
a food processor.
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