Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1/4 cup chopped hazelnuts
- 1/4 cup water
- 1/4 cup honey
- 1/4 tsp salt
- 4 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a small bowl, whisk together the egg yolks. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
3. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove the mixture from the heat and stir in the lemon juice. Let cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
5. While the mixture is chilling, make the hazelnut brittle. In a small saucepan, combine the chopped hazelnuts, water, honey, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F on a candy thermometer.
6. Pour the hot mixture onto a silicone mat or greased parchment paper and let cool completely. Once cool, break into small pieces.
7. Churn the chilled ice cream mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add in the hazelnut brittle pieces.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
5. Temperature:
Cook the cream mixture over medium heat and cook the hazelnut brittle to 300°F.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Each serving contains approximately:
- 350 calories
- 24g fat
- 31g carbohydrates
- 4g protein
- 0g fiber
- 28g sugar
Substitutions for ingredients:
- You can use any type of nut instead of hazelnuts, such as almonds or pecans.
- You can use agave nectar or maple syrup instead of honey.
Variations:
- You can add in other mix-ins, such as chocolate chips or chopped fruit.
- You can use lime or orange juice instead of lemon juice.
- You can make a vegan version by using coconut milk instead of heavy cream and whole milk, and using a vegan egg substitute.
Tips and tricks:
- Make sure to temper the egg yolks properly to prevent them from curdling in the hot cream mixture.
- Use a candy thermometer to ensure the hazelnut brittle reaches the correct temperature.
- Let the ice cream soften for a few minutes at room temperature before scooping.
Storage instructions:
Store the ice cream in a freezer-safe container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with additional hazelnut brittle pieces.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve with a glass of limoncello or a cup of hot tea.
Suggested side dishes:
Serve with a side of fresh fruit or a slice of pound cake.
Troubleshooting advice:
- If the ice cream mixture curdles, strain it through a fine-mesh sieve before chilling.
- If the hazelnut brittle doesn't harden properly, try cooking it for a few minutes longer.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Dolce Isola Misto is a type of Italian ice cream that typically contains a mixture of fruits, nuts, and other flavorings. It is often served as a dessert or snack in Italy.
Flavor profiles:
This recipe has a sweet and tangy lemon flavor, with a crunchy hazelnut brittle mixed in.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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Region: Italian