You will need: 600 ml of cream (20%), 500 ml of milk, three hazelnuts, 100 g of brown sugar, 7 yolks, 50-70 ml of freshly cooked strong coffee, 1 tsp of vanilla extract.
Cooking process: Cream and milk pour into a large saucepan and warm to the appearance of the first bubbles. Jolves with sugar to connect in a bowl of the combine, add a vanilla extract and beat everything at maximum speed. Reduce speed in the combine and without stopping to beat, pour coffee. In small portions, pour into the bowl of the combine hot milk with cream and beat everything into a homogeneous mass. Pour the yellow-cream mixture back into the pan, send to the fire and, continuously stirring, warming up until the mass thickens (you should feel the resistance of the mass with stirring). Turn off the fire and stir for some time, then cool the ground to room temperature and send to the freezer or to the machine for cooking ice cream. Two handfuls of nuts chop into a mortar into a large crumb. Add crushed nuts to finished ice cream and mix. Every portion of ice cream decorate the remaining whole nuts.