Hazelnut Ice Cream
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This rich hazelnut ice cream is probably my favorite ice cream at least this week! I’ve been making ice cream every week this summer. This recipe for hazelnut ice torte has been languishing on my site since 2013, I’ve just gotten around to giving it a facelift.
It was one of my favorite desserts in culinary school, and we would serve it as a torte, with a layer of candied hazelnuts in the middle and drizzled with caramel sauce. For this updated version, I’ve incorporated the candied hazelnuts into the ice cream base. The toasted hazelnuts are steeped in milk to infuse the ice cream and give it a rich nutty taste. A splash of Frangelico not only improves the texture, but enhances the hazelnut flavor.
Plan a day in advance for this hazelnut ice cream recipe for best results. Homemade ice cream really does have a better texture and flavor when it has a chance to “cure” for several hours. This ice cream will remind you of eating hazelnut gelato in Italy!
What you’ll need for this recipe.
- Hazelnuts
- Whole milk
- egg yolks
- sugar
- heavy whipping cream
- hazelnut liqueur
- kosher salt
How to make homemade hazelnut ice cream
The process for making homemade ice cream is the same basic recipe as most custard based ice cream. This recipe isn’t “no churn” or “fast”. There is just no way that no churn ice cream can compare to one that is made in an ice cream machine. But if you want the end result to be one worthy of your local artisan ice cream shop or gelateria then this recipe is for you!
Toast the hazelnuts
- Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet and toast for 8-10 minutes. Let cool to room temperature.
- Peel hazelnuts easily by rubbing the toasted hazelnuts in a clean kitchen towel. Set some hazelnuts aside to caramelize.
- In a food processor, grind the hazelnuts coarsely.
Make the ice cream base
- In a medium saucepan heat milk and chopped hazelnuts and bring to a gentle boil. Steep hazelnuts in milk for 2 hours. You can also do this step the night before.
- Press the hazelnuts through a fine-mesh sieve with a spoon, pressing as much of the milk out as possible. Discard hazelnuts.
- Combine egg yolks, sugar and salt in the bowl of a mixer and beat at medium-high speed until very thick and pale yellow, 3-5 minutes.
- Meanwhile return hazelnut milk mixture to a simmer over medium heat.
- To temper the egg yolks, add half of the milk to the egg mixture and whisk until well blended. Stir in remaining milk and cook over low heat, stirring constantly until mixture is thick enough to coat a spoon.
- Remove from heat and immediately stir in heavy cream. Strain mixture through a sieve or strainer into a bowl set over an ice bath to chill. Stir in hazelnut liqueur.
- Follow your ice cream manufacturer’s instructions to churn the ice cream. Stir in the crushed hazelnuts after ice cream has churned, but before it’s completely firm. Pack ice cream in airtight container and freeze several hours or overnight to cure.
How to make candied hazelnuts
- In a saucepan, heat sugar over a medium heat, stirring constantly until golden brown.
- Add peeled hazelnuts and stir to coat.
- Pour onto a buttered baking sheet. Or use a Silpat baking mat.
- When nuts are cool, crush or chop in food processor or by hand.
Here are some of my favorite ice cream making items
This is the Ice Cream Maker is the one I use, but this Ice Cream Machine works well and is under $100.
I have a set of these Ice Cream Containers so I can have a couple of flavors in the freezer at the same time. Don’t forget the Ice Cream Cones or Waffle Bowls. Here are cute Sundae Dishes and Ice Cream Scoop.
To make the hazelnut ice cream torte, pack half of the hazelnut ice cream in a loaf container. Add a layer of crushed hazelnuts then top with remaining ice cream. Free until firm. Slice and serve with additional candied hazelnuts and salted caramel sauce.
More ice cream recipes!
Hazelnut Ice Cream
Ingredients
Ice Cream Base
- 8 ounces hazelnuts toasted
- 3 cups whole milk
- 5 large egg yolks
- 2/3 cup sugar
- 1/2 cup heavy cream
- Pinch kosher salt
- 2 Tablespoons Frangelico liqueur Hazelnut liqueur
Candied Hazelnuts
- 4 ounces hazelnuts
- 1/2 cup sugar
Instructions
Toasting and peeling hazelnuts
- Preheat oven to 375 degrees F. Spread 8 ounces hazelnuts on a baking sheet and toast 8-10 minutes until golden brown. Cool and rub in a clean dish towel to remove the skins. Coarsely chop in food processor.
Ice cream base
- In a medium saucepan, bring milk and chopped hazelnuts to a gentle boil. Turn off heat. Steep hazelnuts in milk for 2 hours.
- Press the hazelnuts through a fine-mesh sieve with the back of a wooden spoon, pressing as much of the milk out as possible. Discard hazelnuts.
- Combine egg yolks, pinch of salt, and sugar in the bowl of a mixer and beat at medium-high speed until very thick and pale yellow, 3-5 minutes.
- Meanwhile return hazelnut milk mixture to a gentle simmer over medium heat.
- To temper the egg yolks, add half of the milk to the egg mixture and whisk until well blended. Stir in remaining milk and cook over low heat, whisking constantly until mixture is thick enough to coat a spoon.
- Remove from heat and immediately stir in heavy cream. Strain mixture through a sieve or strainer into a bowl set over an ice bath to chill. Stir in hazelnut liqueur.
- Follow your ice cream manufacturer's instructions to churn ice cream. Stir in the crushed hazelnuts after ice cream has churned but before it's completely firm. (Usually about 5 minutes before ice cream machine is done).
- Pack ice cream in airtight container and freeze several hours or overnight to cure
Candied hazelnuts
- In a saute or saucepan, heat sugar over a medium heat, stirring constantly until golden brown. Add peeled hazelnuts and stir to coat. Pour onto a buttered baking sheet.
- When nuts are cool, crush or chop in food processor or by hand.
Cynthia. We save this post for later… Definitely making this.. We leave for Paris tommorow, so we will make it once we are back and settled in!
Looks amazing BTW