Creamy, rich and packed with hazelnut flavour. This egg free Hazelnut ice cream is a decadent and delicious treat.
On its own this hazelnut ice cream is delicious but for an extra treat pour over some coffee or hazelnut liquor! Oh so good!!!!
When I first got my ice cream maker I wasn’t sure whether the novelty would wear off and the odd tub of store bought ice cream would make its way into my supermarket trolley.
Well a year on and I still love it. It makes silly smooth ice cream in under an hour and I can make a small batch perfect for Stew and I to enjoy watching tv (sometimes in bed!)
I often make fruit packed ice creams and frozen yoghurts for the kids but this hazelnut ice cream is a treat for Stew and I. It has an ice generous shot of liquor in it. I usually use a hazelnut one, but caramel or almond liquor are both nice!!!
I don’t have any photos of this hazelnut ice cream, as ice cream is really hard to take a photo of!!! It melts too quickly!
But I promise this hazelnut ice cream is worth a try.
The lack of egg in this ice cream means there is no need to worry about making a custard or the mixture splitting. It gives a wonderfully smooth creamy ice cream, but to ensure the ice cream melts beautifully without coating the inside of your mouth, I like to use a mixture of milk and heavy cream. It gives you the fat content to creamy silky texture, but not so much fat that you get that unappealing solid fat layer in your mouth.
The hazelnuts are roasted and then cooled, this enhances the flavour and also makes it easier to remove the skins. This is a critical step as the skins can make the ice cream gritty. This sounds far harder than it is, after roasting them, allow the hazelnuts to cool and then rub them in a clean dry tea towel. The skins should fall off.
Grab a bowl and enjoy xx
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Hazelnut ice cream
- 1 cup shelled hazelnuts
- 2 cups/500ml milk
- 1 cup/250ml heavy cream
- ½ cup brown sugar
- 1/2 tsp salt
- 2 tbsp hazelnut liquor
- Pre-heat the oven to 150ºC/300ºF.
- Tip the hazelnuts on a lined baking sheet and roast for 10-12 minutes until golden brown.
- Meanwhile pour the milk, cream, half of the sugar(1/4 cup) and the salt into a heavy based sauce pan.
- Bring to a simmer and then heat gently for 6 minutes. Once hot and combined, remove from the heat and set to once side.
- Once the hazel nuts are roasted allow them to cool for 2 minutes and then whilst they are still warm rub them in a clean t-towel or dish towel to remove the skins.
- Tip the hazelnuts, remaining brown sugar (1/4 cup) and the liquor into a food processor and whizz until you have a smooth paste. This will take quite a while (about 4 minutes)
- Scrape all of the hazelnut paste into the cream mixture and place it over a low heat.
- Simmer for 5 minutes until the paste has dissolved.
- pour the mixture into a bowl or jug and allow to cool. (or place it in your ice cream maker if your model allows for hot liquids)
- Once the cream mixture is cold, pour it into the bowl of your ice cream machine and churn according to manufacturers directions.
- Serve immediately as soft scoop or freeze until needed.
- Remove from the freezer for 5 minutes before you want to serve it.
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