Hazelnut Ice Cream With Honey Recipes

CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE

Steps:

• Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
• In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
• Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

ROASTED HAZELNUT VANILLA ICE CREAM

Steps:

• Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
• Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
• Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
• In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
• When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.

HAZELNUT HONEY CINNAMON ICE CREAM

Steps:

• First of all, I would recommend to remove the skins from hazelnuts (If you didn't buy them peeled). You might skip this step, but it's super easy.
• Place the hazelnuts in a baking pan in one layer and place in the oven (175 degrees C/350 degrees F) for about 10-15 minutes or until they are lightly browned and the skins are blistered. Transfer the nuts on a kitchen towel, wrap, and let steam for 1-2 minutes. Rub the nuts in the towel. You will see that most of the skins will come off, so you will need to just separate the hazelnuts from them. Cool and chop roughly the nuts.
• In a medium saucepan over medium heat, add the whipping cream, milk, sugar, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but but don't bring it to a boil!) Remove from heat.
• In a small bowl whisk together the yolks, honey, vanilla extract, and cinnamon.
• Add about 1 cup of the hot milk mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
• Add the egg mixture into the pan with the remaining hot cream.
• Cook over low-medium heat, constantly stirring, until the mixture has thickened and started to steam (But don't bring it to a boil!), between 7-10 minutes.
• Remove from heat. You can sieve the mixture but that's optional.
• Completely cool and refrigerate for a few hours. Try and add more of honey or cinnamon if necessary.
• Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes.
• Once the ice cream is almost ready (5-7 minutes before the cooking time is over), fold in the cooled chopped hazelnuts.
• Transfer to a plastic container and freeze for a few hours.
• Enjoy!

NO-EGG HAZELNUT ICE CREAM

Steps:

• Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
• Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
• Stir in chopped hazelnuts.
• Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.

NO-CHURN HAZELNUT ESPRESSO ICE CREAM

Steps:

• Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
• Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
• Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
• Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.

FRANGELICO ICE CREAM (HAZELNUT)

Steps:

• Combine cream, milk, honey and sugar in a large pan.
• Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
• Remove from heat.
• Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
• Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
• Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
• Pour mixture into a mesh strainer set over a large bowl.
• Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
• Prepare your ice cream machine according to manufacturer's directions.
• Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
• Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
• Keeps in freezer for up to 3 days.