Coffee and hazelnut go together perfectly in this irresistible homemade ice cream recipe. Make sure you buy the best quality hazelnut butter you can find.
Also, this recipe works amazingly as an affogato, too! Simply pour a shot of hot espresso over the hazelnut ice cream scoops - heavenly!
- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 15 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 234
Ingredients
- 400 ml
whole milk
- 400 ml
double cream
- 1 Tbsp.
vanilla bean paste
- 4
medium egg yolks
- 100 g
caster sugar
- 50 g
demerara sugar
- 1 Tbsp.
cornflour
- 3 Tbsp.
espresso powder
- 2 1/2 Tbsp.
hazelnut butter, see intro (above)
- 50 g
blanched hazelnuts, toasted and roughly chopped, plus extra to serve
Directions
-
- Step 1Heat milk, cream and vanilla in a pan until steaming. In a heatproof bowl, whisk egg yolks, both sugars, cornflour, espresso powder and hazelnut butter until combined. Pour in warm milk mixture, whisking constantly.
- Step 2Return mixture to the pan, and cook over medium heat, stirring constantly, until thickened. Stir through ½tsp fine salt. Pour into a heatproof bowl or jug, lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool.
- Step 3Once cool, churn mixture in an ice cream machine until frozen. Empty into a freezer-proof container, stir through the hazelnuts, cover, and freeze until solid.
- Step 4Allow to soften at room temperature for 10min. Serve in scoops, sprinkle with extra hazelnuts.
To store: Freeze for up to 1 month. Complete recipe to serve.
Per scoop:
- Calories: 234
- Protein: 3g
- Total fat: 19g
- Saturates: 10g
- Carbs: 12g
- Total sugars: 11g
- Fibre: <1g