Preparation:
Combine milk, cream, sugar and salt in deep saucepan. Bring to boil, stirring occasionally. Beat egg yolks in large bowl, and whisk in hot cream mixture slowly in a steady stream. Strain mixture into a clean bowl. Stir in liqueur. Cool to room temperature. Cover and chill overnight. Freeze in ice cream maker according to manufacturer's instructions, adding hazelnuts just before ice cream is don |
