This smooth and creamy ice cream is easy to make and delicious. The roasted hazelnuts in the Chocolate Moose add a crunchy texture. Enjoy!
3 cups half & half
6 extra large egg yolks
1/3 cup sugar
1 Jar Chocolate Moose
1 tablespoon instant coffee
1 tablespoon corn syrup
Heat the half & half in a medium saucepan over medium heat. Bring just to a simmer, stirring occasionally. Remove from heat & cool.
In a mixer with the paddle attachment, beat egg yolks and sugar for 2 minutes until light and fluffy. Slowly add the half & half while the mixer is running and mix until combined. Add this mixture back into the saucepan and cook over medium low heat for 6 minutes, stirring constantly. Pour the mixture through a sieve into a bowl. Stir in the Chocolate Moose, instant coffee and corn syrup. Refrigerate until chilled.
Process in an ice cream freezer and process according to the manufacturer’s directions.