Hazelnut Ice Cream:
Peel 350 g of hazelnuts, roast them and grind them well. Pour over this with 500 g of boiled hot, unbeaten cream. Milk can also be used. Leave it to cool. Separately beat 5 egg yolks with 200 g of fine sugar. Strain the cooled hazelnuts through a fine cloth, mix with egg yolks, steam and stir until thickened. Remove and mix until it cools down. Put on ice for 2 hours and then serve.
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