Frangelico Ice Cream Hazelnut
Indulge in the creamy decadence of Frangelico Hazelnut Ice Cream, a luxurious treat that combines the smooth, nutty essence of Frangelico liqueur with crunchy toasted hazelnuts. This homemade custard-based ice cream boasts a rich, velvety texture, thanks to a blend of heavy cream, whole milk, and silky egg yolks, gently cooked until perfectly thickened. A splash of vanilla extract enhances the natural sweetness, while a hint of Frangelico adds a sophisticated, nutty aroma. The pièce de résistance? A generous sprinkling of toasted, finely chopped hazelnuts folded in during churning for a delightful crunch in every bite. Perfectly creamy, subtly boozy, and irresistibly nutty, this frozen dessert is ideal as an elegant dinner-party finale or a luscious treat for hazelnut lovers.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 0.25 cup Frangelico liqueur
- 1 teaspoon Vanilla extract
- 0.5 cup Hazelnuts, toasted and finely chopped
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil.
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened, about 2 minutes.
Slowly temper the egg yolk mixture by adding a ladleful of the warm cream mixture while whisking continuously. Repeat this process with another ladleful to gently warm the yolks without curdling them.
Pour the tempered egg mixture back into the saucepan with the remaining cream and milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon. This should take about 5–7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the Frangelico liqueur and vanilla extract.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last 2–3 minutes of churning, add the toasted and finely chopped hazelnuts.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 30.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 134 mg | 3% | |
*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.
