Hazelnut Ice Cream
This homemade hazelnut ice cream combines the rich, creamy texture of traditional ice cream with the warm, nutty flavor of toasted hazelnuts. The custard base is enriched with egg yolks and cream, while ground hazelnuts and a touch of vanilla enhance the flavor. Perfect for a sweet treat on its own, or served with your favorite desserts, this recipe is a must-try for any ice cream lover.
Equipment
- Ice Cream Maker: 1 (required for churning, optional if making by hand)
- Medium Saucepan – 1
- Mixing Bowl – 1
- Whisk (1)
- Strainer (Fine-Mesh): 1
- Food Processor or Grinder: 1 (for grinding the hazelnuts)
- Spatula (1)
- Airtight Container – 1 (for freezing the ice cream)
Ingredients
- 1 cup 140g hazelnuts, toasted and skins removed
- 2 cups 480ml heavy cream
- 1 cup 240ml whole milk
- 3/4 cup 150g granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Optional:
- 2 tablespoons hazelnut liqueur for added flavor
Instructions
Toast the Hazelnuts:
- Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10-12 minutes, stirring occasionally, until golden brown and fragrant.Let them cool, then rub them in a kitchen towel to remove the skins. Set aside.
Prepare the Custard:
- In a medium saucepan, combine the heavy cream, milk, and salt. Heat the mixture over medium heat, stirring occasionally, until it is warm (but not boiling).
Whisk the Egg Yolks and Sugar:
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
Temper the Eggs:
- Gradually pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Slowly add the rest of the cream mixture to the egg yolks, whisking continuously.
Cook the Custard:
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Do not allow it to boil.
Strain the Custard:
- Pour the custard through a fine-mesh strainer into a clean bowl to remove any curdled bits.
Blend the Hazelnuts:
- In a food processor, grind half of the toasted hazelnuts into a fine paste. Add this paste to the custard and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate it for at least 4 hours or overnight.
Churn the Ice Cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container. Cover and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Scoop the hazelnut ice cream into bowls or cones and enjoy! Optionally, garnish with extra toasted hazelnuts, chocolate sauce, or caramel for extra flavor.
Notes
- Chilling Time: Be sure to chill your custard for at least 4 hours or overnight to ensure it churns properly and achieves the best texture.
- Hazelnut Liqueur: If using hazelnut liqueur, add it to the custard base after it has cooled, as alcohol can prevent the ice cream from freezing too hard.
- Vegan Options: You can make this recipe dairy-free by substituting the heavy cream and milk with coconut cream or a plant-based milk (like almond or oat milk).
- Texture Tip: If you prefer a smoother texture, you can blend the hazelnuts until they’re completely smooth. For more crunch, leave them chopped.
- Storage: Homemade hazelnut ice cream can be stored in the freezer for up to 2 weeks, but for the best texture, consume it within the first week.