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Hazelnut ice cream is a rich and creamy dessert that combines the smooth, nutty flavor of hazelnuts with the cool, velvety texture of ice cream.
It’s the perfect treat for anyone who enjoys a sophisticated twist on a classic favorite.
Making hazelnut ice cream at home allows you to fully control the ingredients, ensuring a fresh and natural flavor that you can’t always get from store-bought varieties.
Whether you’re a fan of hazelnuts or just love trying new ice cream flavors, this homemade version is sure to impress.
With just a few simple ingredients and some time to prepare, you can create a delicious batch of hazelnut ice cream that rivals anything you’ve had in an ice cream shop.
Ingredients for Hazelnut Ice Cream
To make your homemade hazelnut ice cream, you’ll need a handful of ingredients to achieve that creamy and nutty flavor.
Here’s what you’ll need:
Whole hazelnuts, which will be roasted to bring out their natural flavor.
Heavy cream for the rich and creamy base.
Whole milk to add smoothness without overpowering the flavor.
Granulated sugar for sweetness and balance.
Egg yolks to create a custard-style base that’s thick and velvety.
Pure vanilla extract to enhance the flavor.
A pinch of salt to round out the sweetness and bring the flavors together.
These ingredients will combine to form the perfect ice cream base, with the hazelnuts providing that distinct, nutty flavor you crave.
Equipment You’ll Need
To make this homemade hazelnut ice cream, you’ll need some basic kitchen tools.
Here’s a list of what you’ll need to get started:
Ice cream maker: While not strictly necessary, an ice cream maker will help you churn the ice cream to the right consistency.
Baking sheet: This will be used to roast the hazelnuts before adding them to the ice cream base.
Medium saucepan: You’ll use this to cook the custard base for the ice cream.
Mixing bowls: A couple of bowls are needed for mixing the ingredients.
Whisk: Essential for whisking the egg yolks and cream mixture.
Spatula: To scrape out every bit of delicious ice cream into your container.
These tools will ensure you have everything you need to make the perfect hazelnut ice cream from start to finish.
Preparing the Hazelnuts
Roasting hazelnuts is the first step to bring out their deep, nutty flavor.
Start by preheating your oven to 350°F (175°C).
Place the whole hazelnuts on a baking sheet in a single layer.
Roast them in the oven for about 10-15 minutes, or until the skins begin to crack and the nuts have a golden brown color.
Keep an eye on them to avoid burning.
Once they’re roasted, remove them from the oven and let them cool for a few minutes.
To remove the skins, rub the hazelnuts between a clean kitchen towel or in your hands.
While some skins may remain, don’t worry, as they will not affect the final texture of the ice cream.
Once the hazelnuts are peeled, set them aside to use in your ice cream base or blend them into a paste, depending on your recipe.
Making the Hazelnut Ice Cream Base
The key to a creamy hazelnut ice cream is the custard-style base, which starts with milk and cream.
In a medium saucepan, combine the heavy cream and whole milk over medium heat.
Stir the mixture gently and bring it to a simmer.
Meanwhile, whisk the egg yolks and sugar in a separate mixing bowl until the mixture becomes thick and pale.
Once the milk and cream begin to simmer, slowly pour a small amount of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Gradually add the rest of the hot milk into the egg mixture while whisking to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
This process usually takes about 5-7 minutes.
Once thickened, remove the saucepan from heat and let the mixture cool slightly.
Next, add the roasted hazelnut paste or finely chopped hazelnuts into the custard.
Stir well to incorporate the nutty flavor into the base.
If you want a smoother texture, you can strain the mixture to remove any larger hazelnut pieces.
Set the custard aside to cool completely before chilling it in the refrigerator for at least 4 hours, or overnight for best results.
This step is crucial for ensuring the ice cream has a rich and creamy texture once churned.
Freezing the Ice Cream
Once the hazelnut ice cream base is thoroughly chilled, it’s time to churn the mixture.
If you’re using an ice cream maker, pour the cooled base into the machine.
Follow the manufacturer’s instructions for your specific ice cream maker.
Churn the mixture for about 20-25 minutes, or until it thickens to the consistency of soft serve.
Once the ice cream reaches this stage, transfer it to a freezer-safe container.
Smooth the surface with a spatula, making sure there are no air pockets.
Cover the container tightly with plastic wrap or a lid.
Place the ice cream in the freezer and allow it to firm up for at least 4 hours, or until it reaches your desired hardness.
If you don’t have an ice cream maker, you can place the chilled base into a freezer-safe container and stir the mixture every 30 minutes for about 3-4 hours.
This helps prevent ice crystals from forming and ensures a smooth, creamy texture.
Conclusion
Making hazelnut ice cream at home is a rewarding process that yields a creamy, flavorful treat.
By roasting the hazelnuts and crafting a custard-style base, you’re able to create a truly rich and indulgent dessert.
This homemade ice cream is a fantastic way to showcase the unique, nutty flavor of hazelnuts while enjoying a classic dessert.
Feel free to experiment with variations or enjoy it just as it is.
No matter how you serve it, this hazelnut ice cream is sure to impress family and friends alike.
Frequently Asked Questions
1. How long will homemade hazelnut ice cream last in the freezer?
Homemade hazelnut ice cream will stay fresh for about 1-2 weeks when stored in an airtight container.
Be sure to cover the surface with plastic wrap to prevent ice crystals from forming.
2. Can I make this ice cream without an ice cream maker?
Yes, you can. After preparing the base and chilling it, simply pour it into a freezer-safe container.
Stir the mixture every 30 minutes for the first few hours to keep it creamy.
3. Can I use store-bought hazelnut paste instead of roasting hazelnuts myself?
Yes, you can. If you’re short on time, store-bought hazelnut paste can save you effort.
Just make sure to check the ingredient list for added sugars or oils that might affect the flavor.
4. How can I make hazelnut ice cream dairy-free?
To make a dairy-free version, swap the heavy cream and whole milk for coconut milk or almond milk.
You can also use a plant-based egg substitute or leave out the eggs altogether.
5. Can I add other mix-ins to my hazelnut ice cream?
Yes, absolutely! You can add chocolate chips, chocolate swirls, or even caramel for a richer flavor.
Feel free to get creative with your mix-ins to personalize your ice cream.
Hazelnut Ice Cream
Equipment
- Ice Cream Maker – 1 unit
- Baking sheet (1 unit)
- Medium Saucepan – 1 unit
- Mixing Bowls – 2 units
- Whisk – 1 unit
- Spatula (1 unit)
- Freezer-safe Container – 1 unit
Ingredients
- 1 cup 140g Whole hazelnuts
- 2 cups 480ml Heavy cream
- 1 cup 240ml Whole milk
- 3/4 cup 150g Granulated sugar
- 4 Egg yolks
- 1 tsp Pure vanilla extract
- Pinch of salt
Instructions
- Prepare the Hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer. Roast for 10-15 minutes until the skins start to crack. Allow them to cool, then rub them between a towel to remove the skins.
- Make the Custard: In a medium saucepan, combine heavy cream and milk. Heat over medium until it begins to simmer. In a separate bowl, whisk the egg yolks and sugar until thick and pale. Slowly add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. Gradually add the remaining milk mixture to the eggs.
- Thicken the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Add the roasted hazelnuts or hazelnut paste, mixing well.
- Chill the Mixture: Let the custard cool slightly before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the ice cream to a freezer-safe container and smooth the top with a spatula. Cover with plastic wrap and freeze for at least 4 hours or until firm.
- Serve and Enjoy: Scoop and serve your homemade hazelnut ice cream. Garnish with extra chopped hazelnuts or chocolate chips, if desired.
Notes
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container and stir every 30 minutes to prevent ice crystals from forming, about 3-4 hours.
- Make it Vegan: Swap the heavy cream and whole milk with coconut milk or almond milk and use a plant-based egg substitute.
- Hazelnut Paste: If you prefer a smoother texture, you can use store-bought hazelnut paste instead of roasting and grinding the nuts.
- Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks for the best freshness.
