Hazelnut ice cream with roasted nuts
Hazelnut ice cream belongs to the Ice cream classics and is a very popular ice cream. Here I show you a recipe for a creamy hazelnut ice cream with the full hazelnut flavor.
Through the use of Hazelnut puree you get a very fine ice cream. With the home blender, you usually do not get such a fine grind of whole nuts.
When you look at high quality hazelnuts respectively Hazelnut puree the ice cream is not quite cheap. But it is definitely worth not to save on quality.
The present Recipe will With egg manufactured. This is unproblematic as long as you only fresh eggs used and remind you of the Instructions holds.
Content
Ingredients and instructions for hazelnut ice cream
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Hazelnut ice cream
Creamy, nutty ice cream classic
Equipment
- 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.
- 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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Tips
- It is better for stockpiling and quality control, whole hazelnuts* to buy. But if you want to make it easier for yourselves, you can chopped hazelnuts* buy. The best hazelnuts* are said to come from the Piedmont.
- At Hazelnut puree it is also recommended to pay attention to quality. It should be 100% from hazelnuts such as that of Rapunzel*. Also here there is the more expensive variant from Piedmont*. Whether the price is worth it, everyone must decide for themselves. If the Oil On top of the mush deposed simply stir until it is a uniform mass again.
- To Weighing Especially in the case of pastes, it is advisable to apply the corresponding ingredient to the Scale*, press the tare button and remove the ice cream spoon by spoon until the desired quantity is reached. This prevents you from suddenly having too much of an ingredient in your ice cream mixture. I do this procedure with all ingredients, but especially with viscous liquids such as mush or honey.
- Do you want to get a Ice cream sandwich from the hazelnut ice cream, just buy wafer sheets like the ones from Dovgan* (also available at Rewe) and orientate yourself on the Procedure from the Prince Pückler ice cream. In short: after preparing the ice cream, put it in a square mold lined with foil. Allow to freeze through, cut the wafer sheets and place slices of the ice cream mixture between two wafer sheets. Allow to freeze thoroughly again. If you like, you can dip the ice cream sandwich in chocolate and chopped hazelnuts.
- For protein I usually make either Cheese clouds or Amarettini.
Price: € 11.45
(€ 45.80 / kg)
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Dear Ice Cream Maker,
if I want to make the great recipe with your ice cream base for milk ice cream, do I just leave out the eggs and sugar or is there more I need to consider?
Many greetings
Martin
Hello Martin,
unfortunately, the ice cream base is not a universal magic and this particular recipe by the mascarpone and the hazelnut puree is not the easiest to prepare with the ice cream base. However, if you make a pure milk ice cream with a flavor like vanilla, cinnamon, tonka bean or similar, then the milk base works well.
I have tried something for you and purely mathematically you would have to halve the amount of sugar and mascarpone here to get a balanced ice cream with the ice cream base. Try the following recipe: 250 g milk, 50 g mascarpone, 30 g sugar, 60 g hazelnut paste + 39 g ice cream base.
Kind regards
Hello,
I have 2 questions.
1. what happens to the egg white from the separated egg?
2. when is the 2nd half of the sugar added?
Did I miss that?
Many greetings
Sylvia
Hello Sylvia,
you can use the egg white from the separated egg elsewhere. I have linked two recipes that I like to make in the tips section.
You're absolutely right about the second half of the sugar, I forgot to mention it. It is heated together with the milk. I have added it.
Thank you very much for the tip!
This tastes really great
Hello and good evening
We have only recently started making our own ice cream with an ice cream maker and as we are hazelnut ice cream fans, we would like to test this.
So far, we have probably always tried unbalanced recipes and are therefore not really satisfied yet. However, we already like it very nutty, so 100g of nut paste per 1 liter seems very little. If we were to increase the amount to 150g, what else would we need to adjust to get the balance right again?
And is the milk 3.8% or 1.8%?
Kind regards
Jens
Hello Jens,
Nice that you have found your way to my site:) Unfortunately, nut ice cream is generally difficult. Due to the high fat content, it hardens quickly in the freezer.
The recipe is nutty enough for me, but if you are such a big fan, then try it with 150 g. Unfortunately, it's difficult to compensate for the high fat content. You could try reducing the mascarpone to half (85 g) and increasing the sugar (150 g). Otherwise, you can also add a dash of alcohol or glycerine at the end of the freezing process.
I use 3.5% - 3.8% milk in my recipes. If you want to save a few more percentage points of fat, you can also make the recipe with reduced-fat milk.
I wish you every success with your experiments!
Kind regards