Avellana Ice Cream

Indulge in the creamy, nutty decadence of Avellana Ice Cream, a dessert that celebrates the rich, roasted flavor of hazelnuts. Featuring a silky custard base infused with freshly ground hazelnuts, this recipe takes homemade ice cream to gourmet heights. A hint of cocoa powder and optional hazelnut liqueur elevate the flavor profile, creating a sophisticated balance of sweetness and depth. The process, from roasting the hazelnuts to churning the custard, ensures every bite bursts with authentic flavor and smooth texture. Perfect for hazelnut lovers and homemade ice cream enthusiasts alike, this frozen treat is a show-stopping dessert for any occasion. Serve it solo or pair it with your favorite chocolate dessert for a match made in dessert heaven.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup hazelnuts
• 2 cups whole milk
• 1 cup heavy cream
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 4 large egg yolks
• 2 tablespoons cocoa powder
• 1 tablespoon hazelnut liqueur (optional)

Directions

Step 1

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. Remove from the oven and allow to cool slightly.

Step 2

Once the hazelnuts are cool enough to handle, rub them between your palms or in a clean kitchen towel to remove the skins. Grind the skinned hazelnuts in a food processor until they form a coarse meal.

Step 3

In a medium saucepan, combine the milk and 1 cup of cream. Heat over medium heat until it starts to steam, but do not let it boil.

Step 4

Stir the ground hazelnuts into the steaming milk mixture. Remove from heat, cover, and allow to steep for 30 minutes to infuse the flavors.

Step 5

In a medium bowl, whisk together the granulated sugar, salt, and egg yolks until pale and thick.

Step 6

Strain the hazelnut-infused milk mixture through a fine mesh sieve or cheesecloth into a clean saucepan, pressing to extract as much liquid as possible. Discard the hazelnut solids.

Step 7

Slowly whisk the warm hazelnut milk into the egg yolk mixture, then pour the entire mixture back into the saucepan.

Step 8

Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.

Step 9

Remove the custard from heat and stir in the vanilla extract, cocoa powder, and hazelnut liqueur, if using.

Step 10

Strain the custard through a fine-mesh sieve into a large bowl set over an ice bath to chill quickly.

Step 11

Once cooled, cover the custard with plastic wrap, pressing it directly against the surface to prevent a skin from forming, and refrigerate for at least 4 hours, preferably overnight.

Step 12

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches the texture of soft-serve.

Step 13

Transfer the ice cream to a lidded container and freeze until firm, at least 2 hours. Serve and enjoy your homemade Avellana Ice Cream.

Nutrition Facts

Serving size	1111.7 grams (1111.7g)

Amount per serving	% Daily Value*
Calories	2843

Total Fat 197.00g	253%
Saturated Fat 69.10g	345%
Polyunsaturated Fat 0.60g
Cholesterol 1037mg	346%
Sodium 889mg	39%
Total Carbohydrate 211.00g	77%
Dietary Fiber 18.20g	65%
Total Sugars 184.40g
Protein 48.00g	96%

Vitamin D 288IU	1440%
Calcium 898mg	69%
Iron 10mg	57%
Potassium 967mg	21%

*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.

Source of Calories

Fat: 63.1%

Protein: 6.8%

Carbs: 30.0%