Coffee Hazelnut Ice Cream
This Coffee Hazelnut Ice Cream combines the bold, rich flavor of coffee with the crunchy, nutty texture of toasted hazelnuts. The result is a creamy, decadent dessert that’s perfect for coffee lovers and ice cream enthusiasts alike. With a custard base, fresh coffee infusion, and toasted hazelnuts, this homemade ice cream is smooth, flavorful, and utterly indulgent. Ideal for summer or any time of year, it’s a treat that brings together comforting flavors with a touch of gourmet sophistication.Nutrition Facts (Per Serving)Calories: 300 kcal, Total Fat: 22g, Saturated Fat: 12g, Cholesterol: 140mg, Sodium: 60mg, Carbohydrates: 22g, Sugar: 20g, Protein: 5gEstimated based on one serving (assuming 8 servings per batch)
Equipment
- Ice Cream Maker (1 unit)
- Mixing Bowls – 2
- Saucepan – 1
- Whisk (1)
- Fine Mesh Strainer – 1
- Spatula (1)
- Freezer-Safe Container – 1
- Measuring Cups & Spoons – 1 set
Ingredients
- 1 cup – Strong brewed coffee or espresso
- 1 cup – Roasted hazelnuts chopped
- 2 cups – Heavy cream
- 1 cup – Whole milk
- 4 – Large egg yolks
- 3/4 cup – Granulated sugar
- 1 teaspoon – Vanilla extract
- Pinch – Salt
Instructions
- Prepare the Coffee and Hazelnut Infusion: Brew 1 cup of strong coffee or espresso. Pour the brewed coffee into a saucepan and add 1 cup of roasted hazelnuts. Let the mixture steep for 10-15 minutes to infuse the coffee with the hazelnut flavor. Strain out the hazelnuts and set the infused coffee aside to cool.
- Make the Custard Base: In a separate saucepan, heat 2 cups of heavy cream and 1 cup of whole milk over medium heat. While the cream mixture heats, whisk 4 egg yolks and 3/4 cup of sugar together in a bowl. Once the cream mixture starts to steam, slowly pour it into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook on low heat until it thickens enough to coat the back of a spoon, about 5-8 minutes.
- Combine the Coffee and Custard: Once the custard has thickened, remove from heat and stir in the cooled coffee infusion. Add 1 teaspoon of vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours (or overnight).
- Churn the Ice Cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes. Add the chopped hazelnuts in the last few minutes of churning.
- Freeze and Serve: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Once set, scoop into bowls or cones, garnish with extra hazelnuts if desired, and enjoy!
Notes
- Infusion Tip: For the best flavor, use freshly brewed coffee rather than pre-brewed or leftover coffee.
- Storage: Store the ice cream in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals from forming.
- Customization: Feel free to add chocolate chips, caramel sauce, or a swirl of chocolate ganache to elevate the flavor.
- Vegan Option: Use coconut milk or almond milk as a dairy-free substitute, and replace the eggs with cornstarch or a vegan egg replacer.
- Nuts: If you prefer a different nut, you can substitute roasted almonds, pecans, or walnuts for hazelnuts.