Glace Noisette
Indulge in the nutty sophistication of Glace Noisette, a luscious hazelnut ice cream that balances creamy decadence with bold, roasted flavors. This artisan dessert begins with freshly roasted hazelnuts, blended to perfection and steeped in whole milk alongside aromatic vanilla bean, creating an infused base that's undeniably rich and fragrant. The custard is delicately thickened with egg yolks and sugar, ensuring a silky texture, before being churned into a velvety treat that melts indulgently on the tongue. Whether served solo or garnished with a sprinkle of toasted hazelnuts for added crunch, this French-inspired ice cream is an unforgettable centerpiece for any gathering. Perfect for lovers of gourmet desserts, Glace Noisette combines simple ingredients with classic techniques to deliver a luxurious experience in every scoop.
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Recipe Information
Ingredients
- 150 grams hazelnuts
- 500 milliliters whole milk
- 200 milliliters heavy cream
- 150 grams granulated sugar
- 1 vanilla bean
- 5 egg yolks
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F). Spread the hazelnuts evenly on a baking sheet and roast for 10 minutes, or until the skins darken and begin to crack.
Remove the hazelnuts from the oven and let them cool slightly. Once cool, rub the nuts in a clean kitchen towel to remove the skins. It’s okay if some skins remain.
Place the peeled hazelnuts in a food processor and blend until they are finely ground.
In a medium saucepan, combine the whole milk, finely ground hazelnuts, and vanilla bean (split and seeds scraped out into the mixture). Heat over medium heat until the mixture is hot but not boiling. Remove from heat, cover, and let it steep for 30 minutes to infuse the flavors.
In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.
Reheat the milk and hazelnut mixture until warm, then strain it through a fine mesh sieve into a clean saucepan, pressing down on the solids to extract as much flavor as possible. Discard the solids.
Slowly add the warm milk mixture to the egg yolks and sugar while whisking continuously to temper the eggs.
Return the custard mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
Remove from heat and stir in the heavy cream and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate until it is thoroughly chilled, at least 4 hours or overnight.
Churn the chilled custard in your ice cream maker according to the manufacturer's instructions. Once churned, transfer the glacé noisette to an airtight container and freeze until firm, about 2 hours.
Serve the ice cream scoops garnished with additional chopped hazelnuts, if desired.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 181.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 964 mg | 74% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 898 mg | 19% | |
*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.
