Chocolate Hazelnut Ice Cream

Try this Chocolate Hazelnut Ice Cream recipe

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Chocolate Hazelnut Ice Cream Save
Chocolate Hazelnut Ice Cream
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Try this Chocolate Hazelnut Ice Cream recipe

  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 0
white meat free gluten free red meat free vegetarian pescatarian
desserts

Step-by-step

  • Ingredients : 4 egg yolks, ingredients, 1, 4, cream, ingredients 1 1/4 cups (300ml) full fat milk 1 c good quality, 1 1/4 cups (300ml) full fat milk 1 cup (250ml) cream 4 egg good quality, 1 1/4 cups (300ml) full fat milk 1 cup (250ml) cream 4 egg good quality, 1 1/4 cups (300ml) full fat milk, 1 1/4, cups (300ml), full fat milk, 1 cup (250ml) cream, cup (250ml), egg yolks, 2.8 oz (80g) light brown caster sugar, 2.8, oz (80g), light brown caster sugar, 5.2 oz (150g) hazelnut chocolate spread good quality, 5.2, oz (150g), hazelnut chocolate spread, good quality

The Missing Sequence

Raw ingredient inventories hide the exact mechanical order required to build a stable custard base without curdling the proteins. When combining four egg yolks with light brown caster sugar, whisk them immediately until pale to prevent the sugar crystals from burning the egg membranes. Heat the 1 1/4 cups of full fat milk and 1 cup of cream gently until they reach 170 degrees Fahrenheit, just below a simmer, before tempering the yolks. Pouring hot dairy into cold eggs too rapidly creates scrambled bits that ruin the smooth mouthfeel.

Thermal Control Points

Temperature management dictates whether the final product freezes into a glassy block or a velvety scoop. Cook the mixture over medium-low heat, stirring constantly with a silicone spatula until it coats the back in a thick layer that holds a clean line when drawn through with a finger. This thickening happens abruptly between 175 and 180 degrees Fahrenheit, demanding vigilance because exceeding 185 degrees instantly breaks the emulsion. Chill the strained base below 40 degrees Fahrenheit in an ice bath for at least four hours before churning to ensure tiny ice crystal formation.

Fat Content Mechanics

The 5.2 ounces of hazelnut chocolate spread introduces exogenous fats and stabilizers that alter standard freezing points. Premium spreads containing high nut percentages contribute dense solids that require a longer churn cycle in standard compressor machines. Substitutions involving lower-fat nut butter alterations will yield an icy, brittle texture due to insufficient sugar and oil ratios.

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