Hazelnut ice cream

Creamy, nutty ice cream classic

5 (1 rating)

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Preparation 30

Ripening time 1

Total Time 2 10

Servings gram

Equipment

Fine balance *
Stand or hand blender *
Ice machine or freezer compartment

Ingredients

Liquid ingredients

425 g Milk
200 g Eggs
170 g Mascarpone
100 g Hazelnut puree *

Solid ingredients

100 g cane sugar *
30 g Hazelnuts *
50 g Chocolate, dark *

Optional

20 g Glycerin *
2 EL Hazelnut liqueur *

Instructions

Preparing the ice cream mixture

Separate half of the eggs into egg yolks and egg whites (for protein utilization, see. Tips).
200 g eggs
Beat the egg yolks with the remaining eggs and about half of the sugar in a heatproof bowl until frothy.
100 g cane sugar
Heat the milk and the second half of the sugar in a pan until just before boiling.
425 g milk
Stir the hot milk and sugar mixture into the egg mixture.
Rinse the saucepan and pour all the milk-sugar mixture into the saucepan.
Heat while stirring constantly until the ice cream mixture has reached 75 °C. Using a thermometer check the temperature.
Continue stirring and maintain the temperature for 10 minutes.
Remove the pan from the heat and allow the ice cream mixture to cool slightly.
Stir in the hazelnut butter and mascarpone.
100 g hazelnut butter, 170 g mascarpone
Leave the ice cream mixture to cool in the fridge.

Before or during the freezing process

Switch on the ice cream maker and leave it to cool for a few minutes.
Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
Roast the hazelnuts (either whole or chopped) in a pan without fat so that they brown slightly.
30 g hazelnuts
About 15 minutes before the end of the freezing process, melt the chocolate in a bain-marie and leave to cool to lukewarm.
50 g dark chocolate
Optional: Just before the ice cream is ready, add the glycerine or alcohol.
20 g glycerine, 2 tablespoons hazelnut liqueur

Garnish

Pour the ice cream into a mold and garnish with the melted chocolate and roasted hazelnuts.

Notes

Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).

As nut ice cream becomes relatively solid in the freezer due to its high fat content, it is advisable to use glycerine or alcohol. Alternatively, the ice cream can be defrosted in the fridge for approx. 20 minutes before eating.

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