Chocolate Hazelnut Ice Cream is the ultimate indulgence for those who adore the rich, nutty flavor of hazelnuts combined with the smooth, creamy decadence of chocolate. This homemade ice cream is a luxurious treat that captures the essence of a classic chocolate-hazelnut spread, but in a cold, refreshing form that’s perfect for any time of year. With each bite, you’ll experience a harmonious blend of velvety chocolate and crunchy hazelnut pieces, making it a dessert that’s both satisfying and irresistible. Whether served on its own or as a complement to other desserts, this ice cream is sure to become a favorite for anyone with a sweet tooth.
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large egg yolks
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
- 1/2 cup chopped hazelnuts, toasted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Make the Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and cocoa powder. Heat over medium heat, whisking occasionally, until the mixture is hot but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a ladleful of the hot cream mixture to the egg yolks while whisking constantly to temper them. Slowly pour the tempered yolks back into the saucepan, whisking continuously.
- Cook the Custard: Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
- Add Chocolate-Hazelnut Spread: Remove the saucepan from the heat and stir in the chocolate-hazelnut spread until fully melted and incorporated. Add the vanilla extract and a pinch of salt, stirring to combine.
- Chill the Mixture: Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
- Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the toasted hazelnuts.
- Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up. Serve in bowls or cones, and enjoy the creamy, nutty, and chocolatey goodness!
This Chocolate Hazelnut Ice Cream is a decadent dessert that will satisfy your chocolate cravings while offering the delightful crunch of toasted hazelnuts. Perfect for sharing or savoring on your own!
