Roasted Hazelnut Vanilla Ice Cream Recipes

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.

GINEVRA IVERSON'S CHOCOLATE HAZELNUT ICE CREAM

Steps:

• Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
• In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
• In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
• Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
• While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
• Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
• Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
• To serve, drizzle with melted bittersweet chocolate.

HAZELNUT CRUNCHERS

Steps:

• In a large bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Shape into 1-1/2-in. balls; place on greased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool.

HAZELNUT ICE CREAM

Steps:

• Cook 1 ½ cups of the sugar with ¼ cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.
• Boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.
• Stir in hazelnuts and almonds and return syrup to boil.
• Pour onto an oiled marble slab and let cool completely.
• Break into pieces and pulverize in a blender or food processor.
• Beat together egg yolks with remaining ½ cup sugar until mixture is thick and pale.
• In a saucepan, combine cream, milk and vanilla extract and scald.
• Add milk to yolks in a thin stream, whisking constantly so yolks don’t curdle.
• Transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.
• Strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.
• Place plastic wrap directly on surface of custard and chill for 2 hours.
• Stir in the praline and freeze in ice cream maker according to manufacturer’s instructions.

WHITE WINE ROASTED PEARS WITH HAZELNUT ICE CREAM

Steps:

• In a small saucepan, combine wine, 1 cup sugar, honey, zests, cardamom, clove, and vanilla bean. Bring to a boil over high heat; reduce heat and simmer until mixture is reduced by half, about 20 minutes. Remove from heat and allow to cool to room temperature.
• Preheat oven to 350°F Generously grease a 13x9 baking dish. Using a melon baller, scoop out center of pears, removing seeds. Place pears, cut side up, in prepared baking dish. Using a pastry brush,evenly coat pears with cooled wine mixture. Sprinkle pears with remaining 2 tablespoons sugar. Bake for 20 minutes or until pears are fork tender. Remove from oven and cool slightly.
• To serve, place each pear in a mini tart (if desired) and scoop hazelnut ice cream into center of each pear. Repeat with remaining pears (and tarts), and ice cream. Garnish with hazelnuts and fresh mint; if desired.
• serve immediately.
• HAZELNUT ICE CREAM:In small saucepan, combine half and half, sugar, vanilla bean and vanilla. Cook over medium high heat, just until it starts to boil, remove from heat.
• In medium bowl, whisk egg yolks until smooth. Using ladle, pour 1 cup hot mixture in small, steady stream into yolks, whisking constantly. Add an additional 1 cup of hot cream into egg mixture, whisking to combine. Pour egg mixture into hot milk mixture; cook over medium high heat, stirring constantly, until mixture is thick enough to coat back of a wooden spoon.
• Strain mixture into a blender; add nuts. Pulse mixture until nuts are finely ground. Strain mixture into stainless steel bowl; place in a larger bowl filled with ice. Let mixture cool completely, stirring often.
• Pour mixture into container of and electric ice cream freezer, and freeze according to manufactures instructions. Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.