Avellana Ice Cream
Indulge in the decadent flavors of Avellana Ice Cream, a creamy hazelnut-based dessert that’s guaranteed to delight your taste buds. Made from roasted hazelnuts, silky egg yolk custard, and a hint of cocoa powder, this recipe delivers a rich and nutty experience with every spoonful. The aromatic hazelnuts are steeped in a milk and cream mixture to infuse deep flavor, while optional hazelnut liqueur adds a touch of sophistication. Perfectly churned to velvety perfection, this ice cream is ideal for entertaining guests or treating yourself to a luxurious homemade dessert. With detailed steps and easy-to-find ingredients, you’ll craft a dessert that rivals artisanal gelaterias. Keywords: homemade hazelnut ice cream, Avellana dessert recipe, roasted hazelnut ice cream.
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Recipe Information
Ingredients
- 1 cup hazelnuts
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 4 large egg yolks
- 2 tablespoons cocoa powder
- 1 tablespoon hazelnut liqueur (optional)
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, until they are golden and fragrant. Remove from the oven and allow to cool slightly.
Once the hazelnuts are cool enough to handle, rub them between your palms or in a clean kitchen towel to remove the skins. Grind the skinned hazelnuts in a food processor until they form a coarse meal.
In a medium saucepan, combine the milk and 1 cup of cream. Heat over medium heat until it starts to steam, but do not let it boil.
Stir the ground hazelnuts into the steaming milk mixture. Remove from heat, cover, and allow to steep for 30 minutes to infuse the flavors.
In a medium bowl, whisk together the granulated sugar, salt, and egg yolks until pale and thick.
Strain the hazelnut-infused milk mixture through a fine mesh sieve or cheesecloth into a clean saucepan, pressing to extract as much liquid as possible. Discard the hazelnut solids.
Slowly whisk the warm hazelnut milk into the egg yolk mixture, then pour the entire mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
Remove the custard from heat and stir in the vanilla extract, cocoa powder, and hazelnut liqueur, if using.
Strain the custard through a fine-mesh sieve into a large bowl set over an ice bath to chill quickly.
Once cooled, cover the custard with plastic wrap, pressing it directly against the surface to prevent a skin from forming, and refrigerate for at least 4 hours, preferably overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches the texture of soft-serve.
Transfer the ice cream to a lidded container and freeze until firm, at least 2 hours. Serve and enjoy your homemade Avellana Ice Cream.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 184.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 898 mg | 69% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
