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Hazelnut Ice Cream
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Hazelnut Ice Cream

Course Dessert
Servings 12 people
Calories 316kcal
Author Evan Kalman


  • 16 fl oz whole milk
  • 16 fl oz heavy cream
  • 8 egg yolks
  • ½ cup sugar
  • ½ cup chocolate-hazelnut spread
  • ¼ tsp kosher salt
  • 1 ¼ cup hazelnuts skins removed and coarsely ground


  • Pre-heat the oven to 350°F. Bring 3 cups of water to a boil in a medium saucepan. Add baking soda and nuts to the water and boil for 3 minutes. Note: the water will turn black from skins. Rinse the nuts under cold water and use your fingers to remove the skins. Pat dry with a kitchen towel. Spread hazelnuts on a baking sheet and toast in oven for 8 to 10 minutes. Let cool completely and coarsely grind.
  • Combine the milk, cream, 1 cup of the ground hazelnuts, salt and half of the sugar in a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly, 7 to 10 minutes.
  • Remove the saucepan from the heat, cover the pan, and allow it to steep for 60 minutes. Strain the mixture through a sieve, pressing hard on the solids. Reserve the infused milk and discard the solids. Return the milk mixture to a simmer.
  • Meanwhile, blend the egg yolks and the remaining sugar with a whisk in a large bowl until pale yellow.
  • Temper 1/2 of the hot milk mixture into the egg yolks, whisking constantly.
  • Return the tempered egg mixture to the suace pan with the remaining hot liquid, stirring constantly over medium heat until the mixture is thick enough to coast the back of a spoon, about 3-5 minutes. If using an instant read thermometer, it should read around 170ºF (77ºC).
  • Remove the saucepan from heat, add the chocolate-hazelnut spread and whisk until dissolved.
  • Strain the ice cream base into a metal bowl. Immediately, transfer the bowl to an ice bath, stirring occasionally until cooled.
  • Cover and refrigerate until completely cooled, at least 10 hours.
  • Process the base in an ice cream maker according to the manufacturer’s directions. Fold remaining ¼ cup ground hazelnuts into the ice cream. Pack the ice cream in storage containers and freeze for several hours before serving to harden.


Calories: 316kcal | Carbohydrates: 20g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 189mg | Sodium: 92mg | Potassium: 164mg | Fiber: 1g | Sugar: 17g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg