Low-cholesterol Hazelnut Crunch Ice Cream

== Ingredients ==
* 8 oz egg beater
* ¼ cup sugar
* ½ cup hazelnut liqueur or extract
* ⅛ tsp salt
* 24 oz evaporated skim milk
* 4 cups mocha mix
* 1 tbsp vanilla
* 1½ cups Oregon Hazelnut Crunch
== Directions ==
# Combine egg beater, sugar, liqueur, salt and evaporated milk.
# Cook in double boiler over medium heat until custard is thick enough to coat a spoon, stirring frequently.
# Remove from heat and cool to room temperature; add vanilla and mocha mix.
# Chill thoroughly.
# Pour mixture into ice cream freezer and freeze for 10 minutes or until mixture is very stiff.
# Add Oregon Hazelnut Crunch and process an additional 10 minutes or until desired consistency.
# Note: this is a soft ice cream.
# It may be made the day before and stored in a freezer for a firmer ice cream.
Category:Egg substitute Recipes
Category:Evaporated milk Recipes
Category:Hazelnut liqueur Recipes
Category:Ice cream Recipes
Category:Low-cholesterol Recipes