YIELD: 4 cups 3 cups hazelnuts, toasted, skin removed, diced1 ½ cups heavy whipping cream, divided1 ¼ cups brown sugar1 ½ cups milk, whole 4 egg yolks, beaten1 Tbsp. vanilla 1. Process hazelnuts, ½ cup cream and sugar in food processor to shiny, liquid paste. 2. Bring milk and remaining cream to boil in medium saucepan. 3. Remove from heat. Stir in hazelnut paste and egg yolks until blended. Cool. 4. Place sieve over deep bowl lined with double layer of cheesecloth. Pour cooled ...
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