Italian homemade Semifredo ice cream

Step 1

Boil the caramel from 100 g of sugar and butter, add the hazelnuts. Cool the mixture on parchment paper.

Step 2

Separate the whites from the yolks. Whisk the whites with a pinch of salt to a stiff foam.

Step 3

Combine the yolks with the cream, sugar (50 g) and vanilla sugar - whisk well.

Step 4

Break the caramelized hazelnuts into pieces and add to the egg mixture.

Step 5

Carefully incorporate the whites and place the ice cream in the freezer to harden. Garnish with whole hazelnuts before serving.