Hazelnut Milk Ice Cream
Hazelnut milk ice cream is a classic and delicious dessert, a favorite among those who love nutty sweets. The intense flavor and crunchy texture of toasted hazelnuts perfectly harmonize with the soft and silky ice cream cream. Hazelnuts have been used in sweets and desserts for centuries, as they have an extremely aromatic and rich flavor. If you like rich, nutty ice creams, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Toast the hazelnuts in a dry skillet over medium heat until lightly golden brown. Let them cool completely, then finely chop or grind them.
2
In a medium saucepan, combine the milk, heavy cream, vanilla extract, and the ground hazelnuts. Gently heat over medium heat until steaming, but do not boil.
3
In a separate bowl, whisk together the sugar and egg yolks until light and creamy.
4
Gradually add a ladleful of the warm milk mixture to the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from curdling.
5
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the cream thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil!
6
Strain the mixture through a fine-mesh sieve to remove any larger hazelnut pieces and thickened parts. Let it cool completely to room temperature, then refrigerate for at least 4 hours to allow the flavors to meld.
7
If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a deep bowl and place it in the freezer, stirring with a fork every 30 minutes to maintain a creamy texture.
8
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with coarsely chopped hazelnuts or a drizzle of honey.
