For the vanilla crescent liqueur, lightly toast the hazelnuts, walnuts and almonds in a coated pan. Cut open the vanilla pods, scrape out the pulp and bring to the boil together with the sugar, whipping cream and the roasted nuts in a saucepan and simmer gently for about 3 minutes, stirring constantly.
Turn off the heat, remove the vanilla beans and add the vodka, stirring well with a whisk for another 1 minute. Pour the vanilla crescent liqueur into sterile bottles.
Preparation Tip:
Store the vanilla bean liqueur in the refrigerator - lasts about 4 to 5 weeks.
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