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.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened, about 2 minutes.

Step 3

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.

Step 4

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.

Step 5

Remove the saucepan from heat and stir in the Frangelico liqueur and vanilla extract.

Step 6

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.

Step 7

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.

Step 8

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	1079.8 grams (1079.8g)

Amount per serving	% Daily Value*
Calories	3166

Total Fat 224.40g	288%
Saturated Fat 111.10g	556%
Polyunsaturated Fat 0.30g
Cholesterol 1432mg	477%
Sodium 882mg	38%
Total Carbohydrate 195.90g	71%
Dietary Fiber 5.40g	19%
Total Sugars 184.90g
Protein 29.90g	60%

Vitamin D 199IU	995%
Calcium 479mg	37%
Iron 5mg	25%
Potassium 854mg	18%

*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: 69.1%

Protein: 4.1%

Carbs: 26.8%