| Pour
milk and cream into top half of a double-boiler placed over
water. Scrape seeds from vanilla bean into milk, adding bean.
Bring to a simmer over medium heat, stirring, until mixture
comes to a gentle simmer and begins to thicken, about 20 minutes.
In a bowl, whisk together egg yolks and sugar until thick and
smooth.
Slowly
whisk in 1 cup of hot cream mixture, stirring constantly.
Pour this mixture back into cream mixture in double-boiler,
stirring constantly. Cook over medium heat until mixture thickens
and coats the back of a spoon, about 15 minutes. Strain mixture
into a bowl. Add Frangelico, stir. Cool mixture completely,
then transfer to a covered bowl and refrigerate overnight.
Heat
oven to 400°. Spread hazelnuts over a cookie sheet. Toast
in oven until golden, about 8 minutes. Remove hazelnuts and
place on a towel. Cover hazelnuts with towel and rub to remove
outer skins. Roughly chop hazelnuts.
Pour
mixture into an ice cream maker and process, about 30 minutes
for "soft-serve" style ice cream. Add ½ cup of the toasted
hazelnuts and stir.
Bring
water, sugar, lemon juice, huckleberries, cinnamon and mace
to a boil in a saucepan. Reduce heat to medium-low and cook
until compote is reduced and thick, about 30 minutes. Keep
warm.
Place
a scoop of hazelnut ice cream in a large martini glass. Sprinkle
with remaining toasted hazelnuts. Pour warm huckleberry sauce
over ice cream, add mint leaves for garnish.
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