This is a simple recipe that I made a while ago to have with some chocolate macarons for dessert. The flavors aren't too complicated, which can be nice sometimes - it just tastes like hazelnut, with the creamy goodness of frozen custard! While this recipe does require cooking the custard mixture (this is not a whipped-cream-based one), it has only 5 ingredients and comes together quickly. I loved that it was chock-full of hazelnuts; it makes it perfect for eating in small scoops with cookies. If, however, you want a creamier or smoother ice cream, you can reduce the quantity of hazelnuts (I think it would be great with half the amount of hazelnuts, chopped in larger pieces).
Enjoy!
5-Ingredient Hazelnut Ice Cream
(adapted from Emeril for Food Network)
1 1/2 cups hazelnuts
4 cups half-and-half
1 cup granulated sugar
6 egg yolks
4 cups half-and-half
1 cup granulated sugar
6 egg yolks
1 teaspoon vanilla
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper. Place the hazelnuts on the baking sheet and roast until golden, about 4 minutes. Remove from the oven and cool completely. Chop the nuts (my mom was kind enough to finely chop them for me!) and set aside.
Line a baking sheet with parchment paper. Place the hazelnuts on the baking sheet and roast until golden, about 4 minutes. Remove from the oven and cool completely. Chop the nuts (my mom was kind enough to finely chop them for me!) and set aside.
In a saucepan, over medium
heat, combine the half-and-half and sugar. Bring to a simmer. In a small
mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot
liquid to the egg yolks and whisk until smooth. Add the yolk mixture to
the saucepan of liquid and whisk until incorporated. Bring the liquid
back to simmer and continue to cook for 4 to 6 minutes or until the
mixture coats the back of a spoon.
Pour the mixture into a glass
bowl and stir in the vanilla. Place a piece of plastic wrap directly on top of the mixture.
This will prevent a skin from forming while cooling. Cool the mixture
completely. Stir in the nuts. Process the mixture in an ice cream
machine until creamy and thick, usually about 20 minutes (but depends on the machine). Freeze until ready to eat.
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