Hazelnut Ice Cream Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
6
Prep Time
15 minutes
Cook Time
5 hours
Calories
220
Spoil yourself with this rich, nutty bliss of homemade hazelnut ice cream with this simple recipe!
Made with toasted hazelnuts, creamy custard, and a hint of vanilla, this dessert yields about 750ml of silky goodness in roughly 5 hours.
Perfect for scooping into cones, pairing with warm biscuits, or enjoying straight from the freezer, this ice cream is a delightful way to savor the deep, comforting flavors of hazelnuts.
Ingredients
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300ml whole milk
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300ml double cream
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100g caster sugar
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4 large egg yolks (approx 80g total)
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100g shelled hazelnuts, toasted & roughly chopped
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50g hazelnut paste*
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½ tsp fine sea salt
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1 tsp vanilla extract
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*To make your own paste: blitz 50 g toasted, skinned hazelnuts with 1 tbsp neutral oil (sunflower or light olive) until very smooth.
Directions
Toast & grind hazelnuts
Preheat the oven to 160 °C fan (180 °C / 350 °F).
Spread 100g hazelnuts on a baking tray and toast for 8–10 minutes until golden and fragrant.
Rub in a clean tea towel to remove most skins.
Cool, then blitz half the nuts to a fine meal (reserve the rest for texture).
Infuse cream
In a saucepan, combine the milk, cream, salt and half the sugar (50g).
Add the ground hazelnut meal.
Heat gently to just below simmering, then remove from the heat, cover and steep for 20 minutes.
Strain through a fine sieve, pressing to extract all liquid; discard solids.
Make custard base
Whisk the egg yolks with the remaining sugar until pale and thick.
Temper by slowly pouring one-third of the warm nut-infused cream into the yolks, whisking constantly.
Return the mixture to the pan with the rest of the cream.
Cook over low heat, stirring, until the custard coats the back of a spoon (≈ 80 °C).
Add flavour
Remove from heat.
Whisk in the hazelnut paste, vanilla extract and half the reserved chopped hazelnuts.
Chill the custard thoroughly in the fridge (at least 2 hours or overnight) until completely cold.
Churn & freeze
Pour the cold mixture into your ice-cream maker and churn for around 30 minutes, or per manufacturer’s instructions, adding the remaining chopped hazelnuts in the last 5 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours until firm.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 6 delicious portions of ice cream with hazelnuts.
Calories per serving: 220 calories.
Remember: Please tag #whitakerschocolates with photos of your hazelnut-flavoured ice cream.
Tips for Making Delicious Homemade Ice Cream
Chill Everything: Ensure the custard, ice cream maker bowl, and even utensils are very cold before churning to promote faster freezing and smoother texture.
Toast Nuts Thoroughly: For the hazelnuts, toast until deeply golden (8–10 minutes at 160°C fan) to intensify their nutty flavor, but avoid burning.
Balance Flavors: Taste the custard before churning. Adjust salt (up to ¾ tsp) or add a touch more vanilla (1.5 tsp) to enhance the hazelnut depth.
Temper Eggs Carefully: When making the custard, pour the warm cream slowly into the yolks while whisking to prevent curdling, ensuring a silky base.
Strain Well: After infusing the cream with hazelnut meal, press firmly through a fine sieve to remove all solids for a creamy, grit-free texture.
Churn Just Right: Churn until the mixture resembles soft-serve (about 30 minutes). Over-churning can make it grainy; under-churning may leave it icy.
Add Texture Late: Incorporate the reserved chopped hazelnuts in the final 5 minutes of churning to evenly distribute crunch without sinking.
Freeze Properly: Transfer to a shallow, airtight container and press cling film onto the surface before sealing to minimize ice crystals.
Soften Before Serving: Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving and creamier texture.
Experiment Thoughtfully: Try swapping 50g sugar with honey for a floral note or add a swirl of chocolate ganache (100g dark chocolate melted with 50ml cream) during freezing for variety.
These tips should help you to improve your hazelnut ice cream’s flavor, texture, and you culinary enjoyment!
