About this Recipe
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and you will adore the crunchy nuts against the cold milky base. If adverse to alcohol, just drop the Cognac.
Servings
1 Quart
Prep Time:
About 30 mins
Freeze:
2 hrs
Hazelnut:
Roasted
Good For:
Desert/Snack
Diffculity
2-5
Calories:
243
Best For:
Ice Cream Lovers
Inroduction
Roasted Havelnut Vanilla Ice Cream
By: Terry Randolph
This egg-free ice cream recipe reminds me of old-fashioned ice creams from the perspective of a home cook. It’s much simpler than custard-based ice cream and certainly more foolproof to make because you don’t have to worry about tempering the yolks and fear of curdling. An additional advantage is that you can eat more without fear of being overload with calories.
Ingredients
- 1 cup hazelnuts, shelled, skins on
- 1 vanilla bean
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 3/8 teasp kosher salt
- 1 tablsp Cognac or aged rum
- 1 tablsp vanilla extract
Prepration
Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar, and salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take the saucepan off the heat and allow the cream to cool while you prepare hazelnut paste.
In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until it take on a paste form, 3 to 5 minutes. Scrape the paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
When the mixture is cold, pour it into a bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in a refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.
NUTRITION
Nutritional analysis per serving (10 servings)
243 calories; 18 grams fat; 6 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 4 grams protein; 37 milligrams cholesterol; 100 milligrams sodium
Enjoying good food is one of life’s greatest pleasures. Be careful not to overindulge. Keep healthy!
