Hazelnut Ice Cream
This homemade hazelnut ice cream is a rich and creamy treat that combines the smooth, nutty flavor of roasted hazelnuts with a velvety custard base. It’s easy to make with simple ingredients, and the result is a luxurious, flavorful dessert that will satisfy any ice cream lover. Roasting the hazelnuts enhances their flavor, while the chilled custard ensures the perfect creamy consistency when churned. This ice cream is a great way to indulge in a classic favorite with a nutty twist.
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.