Hazelnut Ice Cream

Hazelnut ice cream offers a delightful blend of creamy richness and nutty flavor, making it a luxurious treat for any dessert enthusiast. With its smooth texture and distinctive taste, this ice cream is a delightful departure from the usual vanilla or chocolate varieties.

Hazelnut Ice Cream Recipe

Hazelnut ice cream is a delicious frozen dessert that combines the creamy richness of ice cream with the nutty flavor of hazelnuts. Made with simple ingredients, this recipe is perfect for anyone who loves the taste of ice cream hazelnuts and enjoys a cold and sweet treat.

Ice Cream Hazelnut Ingredients:

• 1 cup hazelnuts, roasted and roughly chopped
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

Heavenly Hazelnut Ice Cream Recipe – Instructions:

1. Toast the Hazelnuts:

• Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and toast them in the preheated oven for 10-12 minutes, or until fragrant and lightly browned. Remove from the oven and let them cool completely.

2. Remove the Skins:

• Once the hazelnuts are cool, rub them between your hands or in a kitchen towel to remove the skins. Don’t worry if some skins remain; it’s okay if there are small bits left.

3. Grind the Hazelnuts:

• Transfer the toasted hazelnuts to a food processor or blender and pulse until finely ground. Be careful not to over-process, or you’ll end up with hazelnut butter.

4. Prepare the Hazelnut Paste:

• In a saucepan, combine the ground hazelnuts with the heavy cream and whole milk over medium heat. Stir occasionally until the mixture is heated through but not boiling. Remove from heat and let it cool slightly.

5. Whisk the Egg Yolks:

• In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm hazelnut mixture into the egg yolks, whisking continuously to temper the eggs.

6. Combine the Mixtures:

• Pour the tempered egg mixture back into the saucepan with the remaining hazelnut mixture, stirring constantly over low heat until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

7. Add Vanilla Extract:

• Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool slightly before proceeding.

8. Chill the Mixture:

• Transfer the hazelnut icecream base to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to chill thoroughly.

9. Churn the Ice Cream:

• Once chilled, pour the godiva hazelnut crunch ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

10. Freeze to Set:

• Transfer the churned hazelnut ice cream to a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap and freeze for at least 4 hours or until firm.

11. Serve and Enjoy:

• Scoop the tillamook ice cream hazelnut into bowls or cones, and savor the rich, nutty flavor with every creamy spoonful.
• Garnish with additional chopped hazelnuts if desired.
• Now it’s time to indulge in a delightful bowl of homemade hazelnut ice cream. Enjoy!

Useful Tips for Best Results

• Use toasted hazelnuts. They have a more robust flavor, therefore our ice cream will taste better. You can toast them in the oven, an air fryer, or a pan.
• Use a very smooth nut butter. To make smooth-textured ice cream, use the smoothest nut butter possible.
• Cook the ice cream base over a low to medium heat. We don’t want the yolks to curdle on high heat. It will take you about 10 minutes, so don’t rush it.
• If you don’t have an ice cream machine. Although this is an ice cream recipe for an ice cream maker, you may also make it by freezing the cream and mixing it every 30 minutes for 5 hours. It will take longer to freeze, require more effort, and have a different texture, but it is still achievable and delicious!
• If you use store-bought hazelnut butter. Use natural nut butter that solely contains toasted hazelnuts. The flavor will be less fresh and strong, but still adequate. Use a touch more than ¾ cup.

Conclusion:

Indulge in the luxurious delight of hazelnut ice cream, capturing the essence of nutty bliss in every creamy spoonful. Our detailed Chocolate Hazelnut recipe guides you to create a homemade batch that’s sure to impress. Gather your ingredients, embrace the aroma of toasted hazelnuts, and treat yourself to this irresistible frozen delight, perfect for indulging in nutty indulgence.

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FAQs (Frequently Asked Questions):

Can I use pre-ground hazel nut meal instead of grinding whole hazelnuts?

Yes, you can use pre-ground hazelnut meal if you prefer. However, grinding whole hazelnuts just before making the ice cream will result in a fresher flavor.

Can I use hazel nut extract instead of whole hazelnuts?

While whole hazelnuts provide the most authentic flavor, you can use hazelnut extract as a substitute if needed. Start with a small amount and adjust to taste.

Can I use store-bought roasted hazelnuts instead of roasting them myself?

Yes, you can use store-bought roasted hazelnuts recipe. Just make sure they are unsalted and roughly chop them before adding them to the ice cream.

Can I add chocolate to hazelnut ice cream to make it like Nutella?

Absolutely! Feel free to swirl in some melted chocolate or chocolate fudge during the last few minutes of churning to create a delicious hazelnut chocolate ice cream combination.

Can I substitute any ingredients in the hazel ice cream recipe?

You can substitute whole milk with low-fat milk, but it may affect the creaminess of the final ice cream. As for the hazelnuts, you can use other nuts like almonds or walnuts if you prefer.