Indulge in this luxuriously creamy hazelnut ice cream, crafted for a rich flavor without complexity.
Packed with plant-based good fats and protein from hazelnuts, it’s both satisfying and wholesome.
Low in saturated fat and naturally sweetened, this dessert is quick to prepare, perfect for everyday treats, and a delicious way to impress family and friends.
Hazelnut Ice Cream
Equipment
- 1 high-power food processor
- 1 medium saucepan
- 1 large mixing bowl
- 1 handheld whisk
- 1 wooden spoon
- 1 sifter
- Cling film
- Ice cream machine with inner bowl
Ingredients
- 200 g 1 ½ cups toasted skinless hazelnuts
- 6 large egg yolks
- 130 g ⅔ cup granulated sugar
- 750 ml 3 cups whole milk
- 125 ml ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 –3 pinches salt
Instructions
- Preparing Hazelnut Butter: Place the toasted, skinless hazelnuts into the bowl of a high-powered food processor. Blend them at high speed, pausing occasionally to scrape down the sides with a spatula. Continue processing until the nuts transform into a smooth, creamy butter with no large pieces remaining. This step intensifies the nutty flavor and creates a perfect base for the custard. Set aside the hazelnut butter for later use.
- Whisking Egg Yolks and Sugar: In a large mixing bowl, combine the egg yolks and granulated sugar. Whisk vigorously using a handheld whisk until the mixture becomes pale, thick, and smooth. This process ensures sugar dissolves completely and creates the foundation for a rich custard. Set the mixture aside while you prepare the dairy base.
- Combining Dairy and Flavorings: Pour the whole milk and heavy cream into a medium saucepan. Add the prepared hazelnut butter, vanilla extract, and a pinch of salt. Stir gently until all ingredients are well combined. Heat the mixture over medium heat, stirring occasionally to prevent sticking. Do not allow the mixture to boil; the goal is to infuse the flavors gently and evenly.
- Tempering the Egg Mixture: Once the dairy mixture is warm, take about one cup and pour it slowly into the egg yolk mixture while whisking constantly. This gradual process — known as tempering — prevents the yolks from curdling. Once fully combined, pour the tempered egg mixture back into the saucepan with the remaining dairy base, stirring continuously for even blending.
- Cooking the Custard: Reduce the heat to low and cook the custard gently. Stir constantly with a wooden spoon or silicone spatula to prevent sticking or curdling. Continue until the custard thickens and coats the back of the spoon — this is called the “nappe” stage. Test by running your finger across the back of the spoon; the line should remain clear. This step ensures a smooth, luxurious texture.
- Straining the Custard: Remove the custard from heat and pour it through a fine mesh sieve into a clean mixing bowl. Use the back of a wooden spoon to press the mixture through, ensuring any lumps or curdled bits are removed. This creates a silky-smooth custard, essential for perfect ice cream. Discard any solids left behind.
- Cooling and Chilling the Custard: Cover the surface of the custard with cling film, ensuring it touches the custard directly to prevent skin formation. Allow it to cool to room temperature. Transfer the bowl to the refrigerator and chill thoroughly — ideally overnight. This deepens the flavor and improves texture when churning.
- Preparing the Ice Cream Machine: While the custard chills, prepare your ice cream machine following the manufacturer’s instructions. Place the inner bowl in the freezer for at least 12 hours so it’s completely frozen. This step is essential for achieving smooth, creamy ice cream.
- Churning the Ice Cream: Pour the chilled custard into the frozen inner bowl of your ice cream machine. Turn the machine on and churn for approximately 30 minutes or according to manufacturer instructions. The custard will thicken and transform into a creamy ice cream.
- Serving and Storing: Serve immediately for a soft-serve texture, or transfer the ice cream into an airtight container and freeze for 1–2 hours for firmer scoops. Store any leftovers in a sealed container in the freezer for up to one week. Before serving, allow ice cream to soften slightly at room temperature for easier scooping.
Notes
- Always use freshly toasted, skinless hazelnuts for the best flavor. You can toast them in a dry skillet or oven before starting.
- Use a high-power food processor for smooth hazelnut butter — a less powerful one may struggle to blend fully.
- Tempering the eggs is essential to avoid curdling, so add the warm milk mixture slowly while whisking constantly.
- Chilling the custard overnight deepens the flavor and ensures creamier texture when churning.
- Store leftover ice cream in an airtight container to avoid freezer burn and maintain freshness.
Chef’s Secrets For Creamy Perfection
The richness of this hazelnut ice cream depends on a few careful steps.
First, ensure the hazelnuts are properly toasted — this intensifies their natural flavor and creates a nut butter with depth.
Use a high-powered food processor for a smooth texture and avoid overheating your dairy mixture; gentle heat allows the custard to thicken without curdling.
Tempering the eggs slowly is a chef’s trick that ensures a silky custard base.
Finally, chilling the custard for at least 12 hours before churning gives flavors time to meld and results in an indulgently smooth finish.
Serving Suggestions For Hazelnut Ice Cream
Serve this creamy hazelnut ice cream on its own as a decadent treat or pair it with complementary flavors for a dessert masterpiece.
Try it with fresh berries for a bright contrast, drizzle with dark chocolate sauce for a rich combination, or sprinkle crushed toasted hazelnuts on top for added texture.
It also pairs beautifully with coffee-based desserts or warm chocolate cake, making it perfect for special occasions or simple family indulgence.
Storage Tips For Best Results
To keep your hazelnut ice cream at peak flavor and texture, store it in an airtight container and place a piece of parchment paper directly on the surface before sealing.
This prevents ice crystals from forming.
Keep your freezer temperature steady — ideally around -18°C (0°F).
For best taste and texture, consume within one week.
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I make this recipe without an ice cream machine?
Yes! If you don’t have an ice cream machine, pour the chilled custard into a freezer-safe container.
Freeze, stirring every 30–45 minutes for about 3–4 hours until creamy. This manual stirring helps break up ice crystals and mimics the churning process.
2. Can I use store-bought hazelnut butter instead of making my own?
Absolutely. Store-bought natural hazelnut butter works fine, though you may need to increase the amount slightly to match the flavor intensity. Opt for unsweetened and pure nut butter for the best results.
3. How do I avoid grainy texture in my ice cream?
Graininess usually happens if the custard cooks too quickly or curdles. Use gentle heat when cooking and stir constantly. Straining the custard through a fine sieve before chilling ensures a smooth texture.
4. Can I substitute dairy ingredients to make it vegan?
Yes, you can replace milk and cream with plant-based alternatives like coconut milk or oat cream, though the flavor and texture will vary slightly. For richness, use full-fat plant-based options.
5. How long will the ice cream last in the freezer?
Stored properly in an airtight container, hazelnut ice cream lasts up to one week. Beyond that, it may lose creaminess and develop freezer burn. For best taste, consume within a few days of making.
