If you can’t get hold of hazelnut butter, use another nut butter of your choice. Look for a lighter-coloured hazelnut butter, as the more roasted varieties will add a hint of bitterness.
Coffee and hazelnut go together perfectly in this irresistible homemade ice cream recipe. Make sure you buy the best quality hazelnut butter you can find.
Also, this recipe works amazingly as an affogato, too! Simply pour a shot of hot espresso over the hazelnut ice cream scoops - heavenly!
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Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
234
Ingredients
400ml
whole milk
400ml
double cream
1Tbsp.
vanilla bean paste
4
medium egg yolks
100g
caster sugar
50g
demerara sugar
1Tbsp.
cornflour
3Tbsp.
espresso powder
21/2Tbsp.
hazelnut butter, see intro (above)
50g
blanched hazelnuts, toasted and roughly chopped, plus extra to serve
Directions
Step 1Heat milk, cream and vanilla in a pan until steaming. In a heatproof bowl, whisk egg yolks, both sugars, cornflour, espresso powder and hazelnut butter until combined. Pour in warm milk mixture, whisking constantly.
Step 2Return mixture to the pan, and cook over medium heat, stirring constantly, until thickened. Stir through ½tsp fine salt. Pour into a heatproof bowl or jug, lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool.
Step 3Once cool, churn mixture in an ice cream machine until frozen. Empty into a freezer-proof container, stir through the hazelnuts, cover, and freeze until solid.
Step 4Allow to soften at room temperature for 10min. Serve in scoops, sprinkle with extra hazelnuts.
To store: Freeze for up to 1 month. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
