Hazelnut Espresso Ice Cream Wayne Brachman

Directions

1. In a heavy-bottomed saucepan, bring the lowfat milk, cream and 1/4 c. of the sugar to a scald. In the meantime, put the remaining sugar, egg yolks and coffee extract in a large bowl and whisk just to blend.
2. Slowly whisk 1/3 of the warm cream mix into the yolks. Return the mix to the saucepan and, while constantly scraping the bottom of the pot with a wooden spoon, cook till the custard has slightly thickened and coats the back of a spoon.
3. Strain the custard into a bowl set into a larger bowl of ice and stir till cold. Freeze in an ice cream maker according to the manufacturer's instruction. In the meantime, heat the chocolate. Let the chocolate cold but not harden. Remove the ice cream to a chilled bowl. While constantly folding the ice cream, drizzle in the melted chocolate.
4. Mix in the hazelnuts and marshmallow pcs. Freeze till hard.
5. Makes 2 qts.
6. Hazelnut Flatbread Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.
7. Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and Frangelico till smooth.
8. With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 min, or possibly till crisp. Set on a rack to cold. Repeat with the remaining batter. To serve, break the sheets into pcs.
9. Winning Recipe from Hazelnut Association Submiited by: Wayne Harley Brachman, Executive Pastry Chef* Mesa Grill, Bolo, Mesa City