No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.




  • 2 cups unblanched hazelnuts (1/2 pound)
  • 3 cups whole milk
  • 5 large egg yolks
  • 2/3 cup sugar
  • 1 cup heavy cream
  • 1 tablespoon Frangelico

Cook's Note

Store in an airtight plastic container up to 2 weeks.


  1. Step 1

    Preheat oven to 350 degrees. Spread nuts on a baking sheet, and toast in oven 8 to 10 minutes. Let cool completely, remove skins, and coarsely grind.

  2. Step 2

    Combine milk and ground hazelnuts in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.

  3. Step 3

    Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.

  4. Step 4

    Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.

  5. Step 5

    Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream and Frangelico. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill.

  6. Step 6

    Freeze in an ice-cream maker according to manufacturer's instructions.

Desserts 1998