Indulge in a luxuriously creamy hazelnut ice cream that’s surprisingly simple to make at home.
Packed with good fats from hazelnuts and balanced protein from eggs and dairy, this dessert is both satisfying and nourishing.
Its smooth, nutty flavor makes it a perfect everyday treat, ideal for quick prep, family-friendly indulgence, or an elegant finish to any meal.
Hazelnut Ice Cream
Equipment
- 1 high-power food processor
- 1 ice cream machine
- 1 large saucepan
- 1 large mixing bowl
- 1 handheld whisk
- 1 sifter or fine-mesh strainer
- 1 Wooden spoon
- 1 Spatula
- 1 cling film
Ingredients
- 1 ½ cups 200 g toasted, skinless hazelnuts
- 6 large egg yolks
- ⅔ cup 130 g granulated sugar
- 3 cups 750 ml whole milk
- ½ cup 125 ml heavy cream
- 1 teaspoon vanilla extract
- 2 –3 pinches of salt
Instructions
- Prepare the Hazelnuts: Start by ensuring your hazelnuts are toasted and skinless for maximum flavor. If using raw hazelnuts, roast them in a preheated oven at 350°F (175°C) for 10–12 minutes, tossing once halfway. Once cooled, rub them in a clean kitchen towel to remove the skins. Toasted nuts bring out their natural oils, giving the ice cream a rich, nutty aroma.
- Make Smooth Hazelnut Butter: Place the toasted hazelnuts in a high-power food processor. Blend on high speed until they transform into a creamy, smooth nut butter. Scrape down the sides periodically with a spatula to ensure even processing. This step may take 5–7 minutes depending on your processor’s strength. The result should be a silky, spreadable butter without chunks. Set aside.
- Whisk Egg Yolks and Sugar: In a large mixing bowl, combine the egg yolks and granulated sugar. Using a handheld whisk, beat vigorously until the mixture becomes pale, slightly thickened, and smooth. This process not only blends the sugar but also aerates the yolks, which will help create a lighter, creamier custard base for your ice cream.
- Heat Milk, Cream, and Flavorings: In a medium saucepan, combine the whole milk, heavy cream, prepared hazelnut butter, vanilla extract, and salt. Place over medium heat and stir continuously to incorporate all ingredients evenly. Heat the mixture until it is hot and steaming, but do not let it boil—boiling can cause the milk proteins to curdle.
- Temper the Egg Mixture: To prevent curdling, slowly pour about 1 cup of the hot milk and cream mixture into the bowl with the whisked egg yolks while continuously whisking. This process, called tempering, gently raises the temperature of the yolks, allowing them to integrate smoothly without scrambling.
- Combine and Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Reduce the heat to low and cook gently, stirring constantly with a wooden spoon. Continue cooking until the custard thickens enough to coat the back of the spoon. A helpful test: draw a line with your finger through the custard on the spoon—if the line holds, it’s ready.
- Strain the Custard for Smoothness: Pour the custard through a fine mesh sifter into a clean bowl. Use a wooden spoon to press the custard through the sieve, ensuring that any leftover clumps or small pieces of hazelnut are removed. This step guarantees an ultra-smooth ice cream texture without any unwanted curdled bits.
- Chill the Custard: Cover the surface of the custard directly with cling film to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 12 hours or overnight. Meanwhile, prepare your ice cream machine by freezing its inner bowl according to the manufacturer’s instructions. Proper chilling is crucial for smooth, creamy ice cream.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into the pre-frozen bowl of your ice cream machine. Churn according to your machine’s instructions, typically for 25–35 minutes. The mixture will gradually thicken and become soft-serve textured.
- Freeze for Firmer Texture: For immediate enjoyment, serve directly from the ice cream machine as a soft, creamy treat. For a more scoopable, firmer texture, transfer the churned ice cream into an airtight container and freeze for 1–2 hours. Your homemade hazelnut ice cream is now ready to enjoy—creamy, nutty, and irresistibly smooth.
- Serve and Enjoy: Scoop into bowls or cones and savor the rich flavor. Garnish with chopped toasted hazelnuts, a drizzle of chocolate, or a few fresh berries for an elegant touch. This ice cream keeps well in the freezer for up to a week, making it perfect for meal prep or spontaneous dessert cravings.
Notes
- Plan ahead: Chilling the custard overnight and freezing the ice cream machine’s bowl ahead of time ensures the smoothest, creamiest texture.
- Use high-quality hazelnuts: Fresh, toasted hazelnuts make a significant difference in flavor and aroma.
- Food processor matters: A powerful processor produces a smoother nut butter, preventing graininess in your ice cream.
- Adjust sweetness: Taste your custard before chilling; you can slightly reduce sugar if you prefer a less sweet ice cream.
- Soft serve vs. scoopable: For soft serve, enjoy immediately after churning. For firmer ice cream, freeze 1–2 hours in an airtight container.
Chef’s Secrets: Elevate Hazelnut Flavor Smoothly
The secret to perfectly creamy hazelnut ice cream lies in balancing the nut’s natural oils with a rich custard base.
Toasting the hazelnuts enhances their flavor, while making your own hazelnut butter ensures maximum nutty intensity.
Tempering the yolks is crucial—it prevents curdling and creates a silky, smooth texture.
For extra depth, a pinch of salt accentuates the natural sweetness and nuttiness, giving each bite a refined flavor.
Using high-quality milk and cream also contributes to creaminess without overpowering the delicate hazelnut taste.
Serving Suggestions: Delicious Ways To Enjoy
Hazelnut ice cream is versatile and pairs wonderfully with a variety of accompaniments.
Serve it with chocolate sauce, caramel drizzle, or fresh berries for a classic dessert presentation.
Add it atop warm apple or pear crisps, or pair it with coffee-flavored desserts for a nutty contrast.
A few crushed toasted hazelnuts on top add texture and visual appeal.
For casual snacking, scoop directly into bowls or cones for a rich, satisfying treat anytime.
Storage Tips: Keep Ice Cream Perfectly Smooth
Store your hazelnut ice cream in an airtight container to prevent freezer burn and preserve its creamy texture.
For best results, place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before sealing.
Keep it in the coldest part of your freezer, away from the door.
Homemade ice cream is best enjoyed within one week for optimal flavor, though it can safely last up to two weeks if stored properly.
Avoid repeated thawing and refreezing to maintain consistency.
Frequently Asked Questions
1. Can I use store-bought hazelnut butter?
Yes, you can, but the flavor may be slightly less intense than freshly made butter.
Use about ¾ cup of smooth natural hazelnut butter, and consider lightly toasting it for added aroma.
2. How do I prevent ice crystals?
Ensure the custard is thoroughly chilled before churning, and freeze the ice cream container properly afterward.
A high-fat base and proper churning minimize ice crystal formation, keeping your ice cream creamy.
3. Can I make this recipe dairy-free?
You can substitute whole milk and heavy cream with full-fat coconut milk or other plant-based cream alternatives.
The texture may be slightly different, but it will still be rich and nutty.
4. How long should I churn in an ice cream machine?
Most machines require 25–35 minutes. The ice cream is ready when it thickens and soft peaks form.
Over-churning can lead to a slightly dense texture, so monitor carefully.
5. Can I add mix-ins like chocolate chips or caramel?
Yes! Add small mix-ins during the last 5 minutes of churning to ensure even distribution without affecting the creamy texture.
Nuts, chocolate chunks, or swirls of caramel complement the hazelnut flavor beautifully.
