Hazelnut ice cream


It’s no secret that I love food. But some foods are better than others. My ultimate indulgence, which I gratefully share with my sweet-toothed hubby, is ice cream.

I’ve recently acquired a Krups Ice Cream Maker and only got the nerve to try it out the past weekend. To make the perfect ice cream – and let me tell you, homemade ice cream is incredible – you need to plan in advance, it takes time.

My first shot at this delectable dessert called for hazelnuts and some Grundheim hazelnut liqueur.  The result was a very rich, very creamy, very amazing ice cream. Enjoy!



Ingredients (makes about 1 liter):

250 ml full cream milk

500 ml cream

150 g sugar

5 egg yolks

Pinch of salt

50 g chopped hazelnuts

25 ml Grundheim hazelnut liqueur


  1. Warm milk, sugar, half the cream, salt and nuts in a saucepan.
  2. Let it cool for 30 minutes to room temperature.
  3. In a separate bowl, whisk the egg yolks.
  4. Slowly pour the milk mixture into the eggs while whisking continuously.
  5. Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
  6. Pour the mixture through a strainer to remove the nuts. Add the rest of the cream.
  7. Add the liqueur and chill for 12 hours.
  8. Churn your ice cream according to your machine’s specifications.  Add the nuts mid-freezing.

5 thoughts on “Hazelnut ice cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s