Makes about 1 quart.

INGREDIENTS

  • 1 1/2cups whipping cream
  • 1 1/2cups milk
  • 3/4cup sugar
  • 1vanilla bean, split lengthwise
  • 8egg yolks
  • 1/3cup frangelico (hazelnut liqueur)

    DIRECTIONS

    Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer’s instructions. Store covered in freezer.