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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 1 cup of hot cream mixture into egg 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 and
stir. Cool the ice cream mixture at room temperature, then
transfer to a covered bowl and refrigerate overnight.
Heat the oven to 400°. Spread hazelnuts over a cookie sheet.
Toast the hazelnuts in the oven until golden, about 8 minutes.
Remove the hazelnuts from the oven and place on a kitchen
towel. Cover the hazelnuts with the towel and rub to remove
the outer skins. Roughly chop the hazelnuts.
Pour chilled ice cream 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.
To
make the compote, combine the red wine, lemon juice, vinegar,
sugar, huckleberries, nutmeg and cinnamon in a large saucepan
over medium heat. Bring the mixture to a boil then reduce
the heat to low. Cook the mixture, stirring occasionally,
for 20 minutes or until the compote thickens. Keep the compote
warm for service.
The compote will keep, covered and refrigerated, for up to
three weeks.
Place a scoop of toasted hazelnut ice cream in a large martini
glass. Sprinkle with some toasted hazelnuts. Pour warm huckleberry
compote over ice cream.
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