Hazelnut Ice Cream
Indulge in the creamy, nutty perfection of homemade Hazelnut Ice Cream—a true dessert masterpiece that balances rich flavor with a velvety texture. This recipe starts with roasted hazelnuts, which are blended into the cream and milk base to infuse every bite with their toasty, nutty aroma. A silky custard made with egg yolks and sugar is carefully combined with the hazelnut mixture, then churned to decadent smoothness. A hint of vanilla and a touch of sea salt enhance the depth of flavor, while reserving chopped hazelnuts adds satisfying crunch in every scoop. Whether enjoyed solo or as the perfect pairing with your favorite dessert, this easy-to-make frozen treat is a must-try for hazelnut lovers. Ready your ice cream maker and embrace a dessert that’s as elegant as it is irresistible! Keywords: hazelnut ice cream, homemade, creamy, roasted hazelnuts, custard base, dessert recipe, easy ice cream, nutty flavor.
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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
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. Allow them to cool slightly and rub them in a clean kitchen towel to remove most of the skins.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
| Serving size | 1148.3 grams (1148.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3647 |
| Total Fat 288.50g | 370% |
| Saturated Fat 118.20g | 591% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1453mg | 484% |
| Sodium 885mg | 38% |
| Total Carbohydrate 192.40g | 70% |
| Dietary Fiber 16.10g | 58% |
| Total Sugars 168.80g | |
| Protein 43.40g | 87% |
| Vitamin D 205IU | 1025% |
| Calcium 647mg | 50% |
| Iron 10mg | 56% |
| Potassium 488mg | 10% |
Source of Calories