Toasted Hazelnut and Chocolate Ice Cream Recipe

Toasted Hazelnut and Chocolate Ice Cream Recipe
Toasted Hazelnut and Chocolate Ice Cream Recipe photo by Taste of Home
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Toasted Hazelnut and Chocolate Ice Cream Recipe

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The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! —Laura Majchrzak, Hunt Valley, Maryland
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 15 min. + freezing

Ingredients

  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup Nutella
  • 3 ounces semisweet chocolate, chopped
  • 1/2 cup chopped blanched hazelnuts, toasted

Directions

In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat.
Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight.
Pour custard into cylinder of ice cream freezer; freeze according to manufacturer’s directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze 2-4 hours or until firm. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Toasted Hazelnut and Chocolate Ice Cream in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1/2 cup: 436 calories, 32g fat (15g saturated fat), 101mg cholesterol, 198mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 7g protein.

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  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup Nutella
  • 3 ounces semisweet chocolate, chopped
  • 1/2 cup chopped blanched hazelnuts, toasted
  1. In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat.
  2. Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight.
  3. Pour custard into cylinder of ice cream freezer; freeze according to manufacturer’s directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze 2-4 hours or until firm. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Toasted Hazelnut and Chocolate Ice Cream in Taste of Home Christmas Annual Annual 2018

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