Coffee Filbert Ice Cream
Indulge in the rich and dreamy decadence of Coffee Filbert Ice Cream, a gourmet frozen treat that combines the bold flavor of instant coffee with the nutty crunch of toasted hazelnuts. Perfectly balanced with a creamy custard base made from heavy cream, whole milk, and egg yolks, this homemade ice cream is infused with a hint of vanilla for added sweetness and depth. Toasted hazelnuts, also known as filberts, bring a delightful texture and nutty aroma that pairs beautifully with the robust coffee essence. Whether churned for a casual dessert or served in elegant scoops, this luxurious ice cream is as satisfying as it is easy to prepare. Perfect for coffee lovers and ice cream enthusiasts alike, Coffee Filbert Ice Cream is a showstopper that’s sure to impress at any gathering.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 Egg yolks
- 2 tablespoons Instant coffee granules
- 1 teaspoon Vanilla extract
- 0.5 cup Hazelnuts (filberts), toasted and finely chopped
- 0.25 teaspoon Salt
Instructions
1. In a medium saucepan, combine the heavy cream, whole milk, and instant coffee granules. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
2. In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and creamy, about 2-3 minutes.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
4. Gradually whisk the egg yolk mixture back into the saucepan with the remaining cream mixture.
5. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits, ensuring a smooth texture.
8. Allow the custard to cool to room temperature, then cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours or until fully chilled.
9. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
10. About 5 minutes before the churning process is complete, add the finely chopped, toasted hazelnuts to the ice cream maker.
11. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
12. Serve scooped into bowls or cones and enjoy your Coffee Filbert Ice Cream!
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 165.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 501 mg | 39% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1480 mg | 31% | |
*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.
