Hazelnut Ice Cream Recipe
When I first tried hazelnut ice cream, I made it with hazelnut cream/spread, which we couldn't eat because it was too sugary, and it had been waiting on the side for a long time, and it was perfect for me, apart from being a little sugary. It had the best ice cream consistency made at home. Because store bought hazelnut creams are, as their names refer, have a creamy consistency. Therefore, the resulting ice cream also has a smooth consistency.
What is Hazelnut Cream/Spread?
Whenever I use the term hazelnut spread with cacao in recipes, there are many people who do not understand what I am talking about because people do not read the packages of the products they eat. That's why you should definitely say Nutella when talking about hazelnut spread with cacao. I should also mention. Hazelnut cream is the cocoa-free version of this product. I'm not talking about hazelnut butter, by the way, so there's no confusion. Hazelnut cream is a product consisting of hazelnuts ground in a smooth consistency, lots of sugar and some additives.
You may have noticed that I don't speak very fondly of the product. I don't have any personal grudges, it's just very, very sugary for me. So much so that even when I add heavy cream and egg and dilute the sugar, it is still sugary. But I know it has a lot of fans. I wanted to give the recipe as I tried it for the first time and as I made it after, because there are those who love it and those who do not like it and do not know what to do with the one they have at hand.
If you don't know how to grind the hazelnuts until they liquefy for the less sugary and additive-free version, or if you don't know what liquefaction is, you can watch the video of sugar free nutella recipe. If you want to use hazelnut butter, you can still use 225 g of it. If you want to use sweetened hazelnut butter, you can use 300 g of it. But no matter what you use, remember that the consistency of your ice cream will change according to the consistency of the hazelnut you will use. If the hazelnut is in a granular consistency, the ice cream will also be in a granular consistency.
Let's satisfy the curiosity of those who are wondering why we use egg in the recipe. Eggs are one of the best binders in the kitchen. Due to this feature, it is used to give an elastic and stable consistency to many ice creams, as in the lemon ice cream recipe. Since the amount of water in hazelnut ice cream is low, it does not need a high amount of binder, therefore the amount of eggs is less than lemon ice cream and I used just the yolk.
Serving Homemade Ice Cream
Since homemade ice creams do not contain some of the ingredients that store bought ice creams contain, they may freeze more and be harder than them. In order not to see the negative reflection of this while serving, it will be sufficient to put the ice cream in the refrigerator half an hour before serving it.
Enjoy the recipe...
- 300 g store bought sugar added hazelnut cream (or 250 g hazelnuts + 50 g sugar),
- 200 ml of heavy cream,
- 1 egg yolk.
- Take the heavy cream in a sauce pan,
- Add the egg yolk and whisk until you get a smooth consistency,
- If you will use hazelnuts, process them until creamy with a food processor,
- Add the hazelnut paste (or processed hazelnuts and sugar) to the pan and whisk,
- Take it to the stove and cook, stirring constantly, until it starts to boil,
- Remove from heat and let it rest, whisking it in between, until it cools down,
- Take it in a glass container with a lid, suitable for freezer use, close the lid and leave it in the freezer for 24 hours.