Ingredients with Measurements:
- 1 cup hazelnuts, chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- Chocolate sauce (optional)
- Whipped cream (optional)
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F. Spread chopped hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Set aside to cool.
2. In a medium saucepan, heat the heavy cream, whole milk, sugar, vanilla extract, and salt over medium heat until the sugar has dissolved and the mixture is hot but not boiling.
3. In a separate bowl, whisk the egg yolks until smooth. Slowly pour in the hot milk mixture, whisking constantly, until fully combined.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
5. Remove from heat and strain the mixture through a fine-mesh sieve into a large bowl. Stir in the toasted hazelnuts.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely chilled.
7. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions.
8. Once the ice cream is done churning, transfer it to a freezer-safe container and freeze for at least 2 hours, or until firm.
9. To serve, scoop the hazelnut ice cream into bowls and drizzle with chocolate sauce (if desired) and a dollop of whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Freezing time: 2 hours
5. Temperature:
Oven: 350°F
Stovetop: Medium heat
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 28g
Carbohydrates per serving: 32g
Protein per serving: 6g
Substitutions for ingredients:
- Almonds or pecans can be substituted for hazelnuts.
- Half-and-half can be substituted for heavy cream.
- Low-fat milk can be substituted for whole milk.
- Coconut sugar or honey can be substituted for granulated sugar.
- Cornstarch can be substituted for egg yolks.
Variations:
- Add chopped chocolate or chocolate chips to the ice cream mixture before churning.
- Top with caramel sauce and chopped nuts instead of chocolate sauce and whipped cream.
- Use the hazelnut ice cream as a base for a sundae with your favorite toppings.
Tips and tricks:
- Make sure to strain the ice cream mixture to remove any lumps or bits of cooked egg.
- Toasting the hazelnuts enhances their flavor and gives them a nice crunch.
- For a smoother ice cream, blend the mixture in a blender or food processor before churning.
Storage instructions:
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation ideas:
Serve the ice cream in a tall glass or bowl with a long spoon.
Garnishes:
Drizzle with chocolate sauce and top with whipped cream and a cherry.
Pairings:
Serve with a cup of hot coffee or espresso.
Suggested side dishes:
Serve with a slice of chocolate cake or a fruit tart.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature to avoid any risk of foodborne illness.
Food history:
Hazelnuts have been used in desserts and confections for centuries, particularly in European cuisine. Ice cream, as we know it today, originated in the 17th century in Italy.
Flavor profiles:
The hazelnuts add a nutty, slightly sweet flavor to the ice cream, while the vanilla and sugar provide a classic sweetness.
Serving suggestions:
Serve the ice cream in a chilled glass or bowl with a long spoon for easy scooping.
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Region: German