Creamy Chocolate Hazelnut Ice Cream
A luscious chocolate and hazelnut ice cream that’s rich, creamy, and full of nutty flavor. Easy to make at home with toasted hazelnuts, smooth chocolate, and a velvety custard base, this dessert is perfect for family gatherings, celebrations, or any time you crave a sweet, satisfying treat.
Equipment
- 1 non-greased sheet pan
- 1 kitchen towel
- 1 food processor
- 1 medium saucepan
- 1 large mixing bowl
- 1 whisk
- 1 fine-mesh strainer
- 1 ice cream maker
Ingredients
- 1½ cups 185 g hazelnuts
- 1 cup 237 ml whole milk
- 2 cups 375 ml heavy cream
- ¾ cup 150 g granulated sugar
- ¼ teaspoon coarse salt
- 8 ounces 230 g milk chocolate, finely chopped
- 5 large egg yolks
- ⅛ teaspoon vanilla extract
Instructions
- Toasting the Hazelnuts: Preheat your oven to 350°F (175°C). Spread 1½ cups of raw hazelnuts in a single layer on a non-greased baking sheet. Bake for 10 to 12 minutes, stirring once or twice to ensure even toasting. The nuts should turn lightly golden brown and release a fragrant, nutty aroma. Remove them from the oven and let cool completely. Wrap the cooled nuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Finely chop the hazelnuts in a food processor to create a slightly coarse mixture.
- Preparing the Hazelnut-Infused Cream: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, ¾ cup granulated sugar, and ¼ teaspoon coarse salt. Place over medium heat, stirring constantly to dissolve the sugar. Heat until steaming but not boiling. Remove from heat and stir in the chopped hazelnuts. Cover the saucepan and let the mixture steep at room temperature for 1 hour to infuse the cream with nutty flavor.
- Melting the Chocolate: Place 4 ounces of finely chopped milk chocolate in a large heatproof bowl. In a small saucepan, bring the remaining 1 cup heavy cream to a simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir gently until the chocolate is fully melted and smooth. Set aside to cool slightly while preparing the custard.
- Straining the Hazelnut Cream: Place a fine-mesh strainer over a large bowl. Pour the hazelnut cream through the strainer, pressing gently to extract maximum flavor from the nuts. Discard the solids. Return the strained hazelnut-infused cream to the saucepan and warm over medium-low heat until it reaches a gentle simmer.
- Tempering the Egg Yolks: In a separate large bowl, whisk together 5 large egg yolks until smooth and slightly pale. Slowly pour the warm hazelnut cream into the yolks while whisking constantly. This step prevents the eggs from curdling and creates a smooth custard base.
- Cooking the Custard: Return the egg and cream mixture to the saucepan. Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon. Do not allow the custard to boil. Pour the custard through a fine-mesh strainer into the bowl with the melted chocolate. Stir until fully combined. Add 1/8 teaspoon vanilla extract and mix until smooth.
- Chilling the Mixture: Cover the bowl with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Chill in the refrigerator for at least 3–4 hours or overnight. This step ensures the mixture is thoroughly cold before churning, resulting in a creamier ice cream.
- Churning the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the machine and churn until it reaches a soft-serve consistency, usually 20–30 minutes. In the last 5 minutes of churning, add the remaining 4 ounces of chopped milk chocolate to incorporate small chocolate pieces evenly.
- Freezing and Serving: Transfer the churned ice cream to an airtight container. Smooth the top with a spatula and cover. Freeze for 2–4 hours until firm. When ready to serve, scoop into bowls or cones. Store leftovers in the freezer for up to 2 weeks, placing a layer of parchment or wax paper on top to maintain smoothness.
Notes
- Always toast the hazelnuts until lightly golden to maximize their flavor. Skipping this step will result in a milder, less aromatic ice cream.
- Removing the skins after toasting ensures a smooth texture and prevents bitterness in the custard.
- Tempering the egg yolks is crucial. Pour the hot cream slowly into the yolks to avoid curdling.
- Use high-quality milk chocolate for the best flavor; finely chopping it helps it melt evenly.
- Chilling the custard thoroughly before churning guarantees a creamier, more stable ice cream.
- Adding chopped chocolate at the end of churning creates delightful chocolate bites without affecting the smooth texture.
