Glace Noisette

Indulge in the luscious, nutty decadence of Glace Noisette, a classic French hazelnut ice cream that transforms simple ingredients into an extraordinary dessert. This recipe begins with roasted hazelnuts, their rich aroma enhanced by a gentle toasting, and combines them with velvety whole milk, heavy cream, and aromatic vanilla bean for a deeply infused custard base. The creamy texture is achieved by carefully tempering egg yolks and gradually cooking the mixture to perfection. Once churned, every scoop is a sophisticated balance of nutty sweetness with a whisper of vanilla and a pinch of salt to elevate the flavors. Perfect for dinner parties or as an indulgent treat, serve this gourmet ice cream topped with a sprinkle of chopped hazelnuts for an irresistibly elegant finish. Whether you’re looking for a unique homemade ice cream or a dessert that highlights the timeless allure of hazelnuts, Glace Noisette promises an exquisite flavor experience.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Place the peeled hazelnuts in a food processor and blend until they are finely ground.

Step 4

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.

Step 5

In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.

Step 6

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.

Step 7

Slowly add the warm milk mixture to the egg yolks and sugar while whisking continuously to temper the eggs.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Serve the ice cream scoops garnished with additional chopped hazelnuts, if desired.

Nutrition Facts

Serving size	1106 grams (1106.0g)

Amount per serving	% Daily Value*
Calories	2807

Total Fat 196.80g	252%
Saturated Fat 62.90g	315%
Polyunsaturated Fat 0.60g
Cholesterol 1184mg	395%
Sodium 443mg	19%
Total Carbohydrate 204.40g	74%
Dietary Fiber 16.10g	58%
Total Sugars 181.30g
Protein 51.80g	104%

Vitamin D 318IU	1592%
Calcium 964mg	74%
Iron 10mg	56%
Potassium 899mg	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.

Source of Calories

Fat: 63.3%

Protein: 7.4%

Carbs: 29.2%