CHOCOLATE-HAZELNUT GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
HAZELNUT ICE CREAM
A delicious way to use hazelnuts. When served many people exclaim it is the best ice cream they have ever had. Much better than store bought, and much more creative too. Adapted from a great ice cream book.
Provided by MayaPamela
Categories Frozen Desserts
Time 55m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Place hazelnuts in a baking pan and bake for about 10 minutes, until lightly toasted.
- Place nuts on a cloth towel, wrap the nuts up, and rub them together until their papery skins come off.
- Cool nuts.
- In blender or food processor, grind nuts until are finely ground and start to release their oil but still have texture.
- In a double boiler combine half-and-half and the nuts.
- Cook over simmering water for 15 minutes.
- Whisk sugar into the egg yolks.
- Whisk some of the hot half-and-half mixture with the egg yolks return the egg yolk mixture to the pan and cook, stirring constantly, until the custard coats the spoon.
- When done, place the pan in a pan of very cold water and stir until cool.
- Stir the cream and Frangelico or extract into the mixture.
- Cover and refrigerate overnight, or til thoroughly chilled.
- Freeze in an ice cream maker following the manufactuer's directions.
- Enjoy!
ROASTED HAZELNUT VANILLA ICE CREAM
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 30m
Yield About a quart
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 14 grams
TOASTED HAZELNUT AND CHOCOLATE ICE CREAM
The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.
Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE
During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream
Provided by Emma Lewis
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
- Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker's instructions. Will freeze for up to 1 month.
- For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.
Nutrition Facts : Calories 780 calories, Fat 69 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
HAZELNUT ICE CREAM SUNDAE
Provided by Michael Chiarello : Food Network
Categories dessert
Yield 3 servings
Number Of Ingredients 4
Steps:
- Take milk and warm up for about 30 to 40 seconds in the microwave. Foam the milk with a drink foamer. Take gelato, and place 2 scoops in 3 cups. Place biscotti in cup with gelato. Top with foamed warm milk, and dust top of sundae with cocoa powder. This dessert is wonderful when served with home made espresso.
HAZELNUT GELATO
Categories Milk/Cream Egg Dessert Frozen Dessert Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 scant qt
Number Of Ingredients 5
Steps:
- Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely. Pulse with 1/4 cup sugar and a pinch of salt in a food processor until finely chopped. Transfer to a 3-quart heavy saucepan and add milk and heavy cream. Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour.
- Pour mixture through a fine-mesh sieve into a bowl, pressing hard on and discarding solids.
- Beat together egg yolks and sugar with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in milk mixture and transfer to cleaned saucepan. Cook custard over moderately low heat, stirring constantly, until an instant-read thermometer registers 175°F (do not let boil). Immediately pour custard through cleaned sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Chill custard, covered, until cold. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden.
HAZELNUT ICE CREAM
Categories Nut
Number Of Ingredients 7
Steps:
- 1. Put hazelnut paste in a metal bain marie, set aside 2. in a saucepan, bring cream, milk, half of sugar and hazelnuts to a boil. Mix with an immersion blender and let steep for 10 minutes. 3. Prepare an ice bath. Move cream mixture into a metal container and cool in ice bath. Return to heat. 4. In a medium bowl, whisk together yolks, remaining sugar and salt. Temper hot cream mixture into yolks, pour back into saucepan and cook to custard stage. Pour into hazelnut paste and stir occasionally until cool. 5. Strain through a fine sieve and process in an ice cream machine according to manufacturer's instructions.
More about "hazelnuticecream recipes"
HAZELNUT ICE CREAM RECIPE - JAMIE GUERIN | FOOD & WINE
From foodandwine.com
Servings 2Published 2013-12-07
- Preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until fragrant and browned; let cool. Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
- In a large, heavy saucepan, combine the half-and-half and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the hazelnuts, cover and let steep off the heat for 30 minutes.
- In a large stainless-steel bowl, whisk the egg yolks. Very gradually whisk in 1/2 cup of the hot half-and-half, then gradually whisk in the rest. Pour the mixture into the saucepan and cook over very low heat, stirring constantly, until the custard thickens, about 10 minutes. The custard should be thick enough to coat the back of a spoon.
HAZELNUT ICE CREAM RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
- 1) Toast the hazelnuts in a dry pan until deep golden brown (don’t let them burn) let them cool slightly, add them to a food processor and pulse until the hazelnuts are finely chopped into coarse crumbs.
- 2) Add a couple cups of milk to a saucepan, bring a simmer, remove from the heat, add the hazelnut crumbs and let it steep for about an hour and a half.
- 3) Strain the hazelnut milk mixture in a bowl through a fine sieve, making sure to press down on the hazelnuts to extract as much milk and flavor as possible. To the hazelnut milk, add more milk to bring the measurement up to 3 cups of milk total.
HAZELNUT ICE CREAM (DAIRY FREE, REFINED SUGAR FREE, PALEO ...
From savorylotus.com
- Drain and rinse soaked hazelnuts. Add nuts and 4 cups water to your high speed blender and process for 2 minutes on high. Strain through a nut milk bag.
- Add hazelnut milk back to blender and add 1/2 cup of dates, salt, and vanilla. Process until creamy smooth, about a minute. Taste for sweetness and add more dates if desired.
- For optional gelatin: Combine 1 TBS of gelatin with 1/4 cup boiling water and whisk until gelatin is completely dissolved. Add to blender and process until incorporated.
HAZELNUT ICE CREAM (EGG FREE) - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
- Meanwhile pour the milk, cream, half of the sugar(1/4 cup) and the salt into a heavy based sauce pan.
HOMEMADE HAZELNUT ICE CREAM (NO MACHINE) - WILL COOK FOR ...
From willcookforsmiles.com
- Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes.
- Make sure that the heavy whipping cream and ID creamer are both cold, straight from the fridge.
- Add the heavy whipping cream and hazelnut creamer into the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Beat until stiff peaks appear (don't walk away far so you don't over-mix.)
EASY NO-CHURN HAZELNUT ICE CREAM - ELECTRIC BLUE FOOD
From electricbluefood.com
- Add the hazelnuts to a food processor and process them until they get very finely ground and start releasing their oil, about 10 minutes. Stop the food processor from time to time to scrape the sides of the bowl.
- Add the hazelnut paste and 100 ml of whipping cream to a bowl and mix at medium speed for about a half minute to combine. Add the rest of the cream and keep whipping until you get to soft peaks.
CHOCOLATE HAZELNUT ICE CREAM - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
- Add the cream and milk to a sauce pan and bring to a boil. Remove from the heat and add a splash to the egg yolks and sugar whilst constantly whisking, continue to add the hot cream to the egg yolks whilst whisking until it’s all mixed together.
- Pour the mixture back into the sauce pan and heat on a low heat. Stir with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon (around 7-10 minutes).
CHOCOLATE HAZELNUT ICE CREAM - A BEAUTIFUL PLATE
From abeautifulplate.com
- Prepare the Homemade Hazelnut Butter: Preheat oven to 350°F (176°C). Line a sheet pan with parchment paper or a silicone baking mat. Place the raw hazelnuts on the pan, and toast for 10 to 15 minutes, or until fragrant and the skins are just beginning to crack.
- Transfer the hot hazelnuts to the center of clean, large kitchen towel. Grab ends of towel to close and allow hazelnuts to cool for 5 to 10 minutes. Use your hands to roll and rub hazelnuts within the towel to remove their skins. If necessary, toast any stubborn hazelnuts in the oven for an additional 3 to 5 minutes to help loosen their skins.
- Transfer the hazelnuts to bowl of large food processor. Process for 3 to 5 minutes, scraping down sides of bowl with spatula every few minutes, or until a very creamy and smooth butter forms. It will be dry, thick, and crumbly in the first few minutes of processing. As oil from the hazelnuts is released, it will transform into a loose nut butter. Set aside as you prepare the ice cream base.
CHOCOLATE HAZELNUT ICE CREAM - COMPLETELY DELICIOUS
From completelydelicious.com
- Preheat oven to 350°F. Spread the hazelnuts in an even layer on a non-greased sheet pan. Bake the nuts for 10 to 12 minutes, stirring once or twice so that they toast evenly. The nuts should be lightly golden brown. Let the nuts cool completely, then rub them in a kitchen towel to remove as much of the skins as possible. Finely chop the hazelnuts in a food processor.
- Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan, stirring to dissolve the sugar. Once the mixture starts steaming, and just before it starts to boil, remove it from the heat and stir in the hazelnuts. Cover and let steep at room temperature for 1 hour.
- Meanwhile, put 4 ounces of the milk chocolate pieces in a large bowl. Heat the remaining 1 cup heavy cream until it just begins to boil. Pour it over the chopped chocolate. Let it sit for 5 minutes, then stir until the chocolate is completely melted and smooth.
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