Hazelnut Ice Cream
My Mug Ice Cream Maker
$29.99
Shop Now
Ingredients
2 cups peeled hazelnuts
3 cups whole milk, divided
½ cup heavy cream
½ cup sugar
6 egg yolks
1 tablespoon vanilla
You may also like
Instructions
Place Cooling Bowl in freezer to chill for 24-48 hours prior to making ice cream.
On the stovetop in a dry pan, toast the hazelnuts until deep golden brown, watching closely so they don’t burn. Let cool slightly then add to a food processor and pulse until finely chopped into coarse crumbs.
In a saucepan, add 2 cups of milk and bring to a simmer. Remove from heat and add the hazelnut crumbs to let steep for 1-2 hours.
Fit a large mixing bowl with fine mesh strainer. Pour chilled mixture through the strainer. Press hard to strain any remaining liquid from the strainer. Transfer from bowl back to saucepan, add cream and remaining milk, and bring to a simmer.
In a separate mixing bowl, add egg yolks, sugar, and vanilla and whisk until thick and pale in color.
Slowly stream some of the hot milk mixture into the egg yolk mixture while whisking constantly. Return the entire mixture back to the saucepan and cook on low for 8-10 minutes or until thickened.
Use the fine mesh strainer on a large bowl to strain the mixture once more. Cover the bowl with plastic wrap, making sure the plastic wrap is touching it directly to prevent a skin forming on the top. Place in fridge to chill overnight.
When ready to churn, remove the chilled ingredients from the fridge and whisk well. Remove Cooling Bowl from the freezer. Power on the Dash Ice Cream Maker and begin churning before pouring in ingredients. Pour ingredients in through Ingredient Chute, then churn for 25-30 minutes. The ice cream will have the consistency of soft serve after churning. For firmer ice cream, transfer to an airtight freezer-safe container and chill for 2-4 hours more or until desired consistency.
Scoop, serve, and enjoy this rich and robust flavor!
