Hazelnut Ice Cream
Indulge in the creamy, nutty decadence of homemade Hazelnut Ice Cream, a luxurious dessert that’s perfect for any occasion. This recipe highlights the rich, toasty flavor of freshly roasted hazelnuts, expertly blended into a velvety custard base made with heavy cream, whole milk, and egg yolks. A hint of vanilla extract and a touch of sea salt elevate the flavors, creating a harmonious balance of sweetness and warmth. The smooth ice cream is finished off with bits of chopped hazelnuts, adding delightful crunch to every bite. With a hands-on approach that includes tempering eggs and steeping hazelnuts, this recipe allows you to master classic ice cream-making techniques. Whether served solo, alongside a slice of warm pie, or topped with a drizzle of chocolate, this hazelnut ice cream is bound to impress. Keywords: hazelnut ice cream, homemade ice cream recipe, roasted hazelnuts, creamy dessert, custard-based ice cream.
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Recipe Information
Ingredients
- 150 grams hazelnuts
- 500 ml heavy cream
- 250 ml whole milk
- 5 large egg yolks
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
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. Allow them to cool slightly and rub them in a clean kitchen towel to remove most of the skins.
Finely chop the roasted hazelnuts using a food processor or a sharp knife. Set 50 grams aside for later use and process the rest into a fine powder.
In a medium saucepan, combine the heavy cream, milk, and ground hazelnuts. Bring the mixture to a gentle simmer over medium heat, making sure it doesn't boil. Remove from heat and cover, allowing it to steep for 30 minutes.
While the hazelnuts are steeping, prepare the custard base. In a separate bowl, whisk the egg yolks with the sugar until the mixture is pale and thick.
Reheat the hazelnut-infused cream mixture gently. Slowly pour about 1 cup of the hot cream into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
Once thickened, strain the mixture through a fine-mesh sieve into a clean bowl to remove the hazelnut solids. Stir in the vanilla extract and sea salt.
Allow the custard base to cool to room temperature, then cover it and refrigerate for at least 4 hours, preferably overnight, to fully develop the flavors.
Churn the chilled mixture in your ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, add the reserved chopped hazelnuts for extra texture.
Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 54 mg | 1% | |
*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.
