Homemade Chocolate Hazelnut Ice Cream
Serving Size / Yield
- 1 cup Roasted, roughly chopped hazelnuts
- 2 oz Good Quality Unsweetened Dark Chocolate
- ⅓ cup Unsweetened Dutch-processed Cocoa Powder
- 1½ cup 1% Milk
- 1 tsp Vanilla Extract
- 2 Large Eggs
- ⅓ cup Sugar
- 1 cup Heavy Cream
To roast hazelnuts, simply preheat your oven to 350 degrees. Put hazelnuts in a single layer on a sheet pan. Roast for 5 – 8 minutes until hazelnuts are fragrant and have a rich flavor. Take them out when they are almost finished – they will continue to cook once you remove them from the oven.
Melt unsweetened chocolate in a double boiler over simmering water. Gradually whisk in the cocoa. It will clump together. This is ok. Just start to add a little milk, and continue whisking. Once all of the cocoa is incorporated, add the remaining milk and vanilla. Continue to heat and whisk until completely blended. Pour mixture into a medium sized sauce pan and put on medium-low heat. Sitr in heavy cream.
Whisk eggs in a medium-sized bowl until light and fluffy, 1 to 2 minutes. Add sugar and continue mixing until thoroughly incorporated. Temper eggs by adding 1/3 cup of warm milk mixture to eggs while whisking. Pour egg mix into chocolate mix and cook until ice cream base has thickened and will hold a line when you draw your finger through the back of a metal spoon. It should temp at 160 degrees.
Strain mixture into a bowl. Cover mix by placing plastic wrap directly on the surface of the ice cream base – this prevents it from forming a skin. Chill for at least 4 hours, preferably overnight. Stir-freeze according to manufacturer’s directions, adding hazelnuts during the last few minutes of freezing.