Homemade hazelnut ice cream made by grinding roasted hazelnuts and mixing them into a cream base, with an earthy, rich aroma. Carrying the flavor of Black Sea hazelnuts, this recipe is also happily enjoyed alongside coffee.
Lightly toast the hazelnuts in a dry pan and let cool; finely grind some and coarsely crush the rest.
Warm the milk and half of the sugar without boiling.
Whisk the egg yolks with the remaining sugar, gradually add the hot milk; stir in the ground hazelnuts and cook over low heat until it coats the back of a spoon. Careful: do not let the mixture boil.
Cool the mixture in an ice water bath and rest in the refrigerator for at least two hours.
Fold in the cold cream and transfer to an ice cream maker; add the crushed hazelnuts in the last few minutes and let harden in the freezer.
Important: Let the hazelnuts cool completely after roasting before grinding them, otherwise the oil will release too early and make the mixture heavy. Allergen: contains milk and dairy products, egg, hazelnuts (nuts). Can be kept in the freezer in a sealed container for two weeks.
Roughly crush some of the hazelnuts and add them during the final churning stage of the ice cream; this gives both a crunchy texture and noticeable hazelnut bits.
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