If you can’t get hold of hazelnut butter, use another nut butter of your choice. Look for a lighter-coloured hazelnut butter, as the more roasted varieties will add a hint of bitterness.
Coffee and hazelnut go together perfectly in this irresistible homemade ice cream recipe. Make sure you buy the best quality hazelnut butter you can find.
Also, this recipe works amazingly as an affogato, too! Simply pour a shot of hot espresso over the hazelnut ice cream scoops - heavenly!
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Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
234
Ingredients
400ml
whole milk
400ml
double cream
1Tbsp.
vanilla bean paste
4
medium egg yolks
100g
caster sugar
50g
demerara sugar
1Tbsp.
cornflour
3Tbsp.
espresso powder
21/2Tbsp.
hazelnut butter, see intro (above)
50g
blanched hazelnuts, toasted and roughly chopped, plus extra to serve
Directions
Step 1Heat milk, cream and vanilla in a pan until steaming. In a heatproof bowl, whisk egg yolks, both sugars, cornflour, espresso powder and hazelnut butter until combined. Pour in warm milk mixture, whisking constantly.
Step 2Return mixture to the pan, and cook over medium heat, stirring constantly, until thickened. Stir through ½tsp fine salt. Pour into a heatproof bowl or jug, lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool.
Step 3Once cool, churn mixture in an ice cream machine until frozen. Empty into a freezer-proof container, stir through the hazelnuts, cover, and freeze until solid.
Step 4Allow to soften at room temperature for 10min. Serve in scoops, sprinkle with extra hazelnuts.
To store: Freeze for up to 1 month. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
