Toasted Hazelnut And Chocolate Ice Cream Recipes

TOASTED HAZELNUT AND CHOCOLATE ICE CREAM

Steps:

• In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

NO-CHURN HAZELNUT ESPRESSO ICE CREAM

Steps:

• Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
• Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
• Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
• Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.

CHOCOLATE RASPBERRY TOASTED HAZELNUT ICE CREAM

Steps:

• 1. Preheat the oven to 325 degrees.
• 2. Toast and skin the hazelnuts.
• 3. Lightly crush the nuts with the bottom of a saute pan.
• 4. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat.
• 5. Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler.
• 6. Tightly cover the top with film wrap.
• 7. Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth.
• 8. Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries).
• 9. Stir crushed berries into chocolate mixture and hold at room temperature.
• 10. Heat the heavy cream and half and half in a 2 1/2-quart saucepan over medium-high heat.
• 11. When hot, add 1/4 cup of sugar, and stir to dissolve.
• 12. Bring cream to a boil.
• 13. Cool overnight in fridge, process in an ice cream maker according to manufacturer's directions.

ROASTED HAZELNUT VANILLA ICE CREAM

Steps:

• 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 the 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 saucepan off heat and allow 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 a paste forms, 3 to 5 minutes. Scrape 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 mixture is cold, pour it into 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 refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.