Chocolate Hazelnut Ice Cream

September 14, 2009

This recipe is dedicated to my ice-cream buddy, Ana. We used to work together and to help alleviate the boredom of our office jobs we turned to ice-cream. A quick trip downstairs for McDonald’s sundaes here. A run in the rain to Dairy Queen for Blizzards there. It helped make the day a lot more enjoyable and delicious.

Sadly, Ana is now leaving on an extended trip and our ice-cream days are coming to a close. As a parting gift, I offered to make her any ice-cream she could come up with. She requested chocolate and hazelnut, so I concocted this recipe. It was truly delicious (and even better served with some Decadent Chocolate Cake).


Chocolate Hazelnut Ice Cream

Adapted from Giada De Laurentiis
Yield: 8 to 10 servings

2 cups whole milk
1 cup cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1 teaspoon vanilla
3/4 cup Nutella
1 cup roasted hazelnuts, crushed

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. Temper the eggs by pouring in a 1/2 cup of the milk 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 for at least 3 hours to overnight.

Pour the mixture into your ice cream maker. Halfway through the churning process (about 10 minutes), add the hazelnuts. Once the churning/freezing is complete, transfer the ice cream to a bowl and cover with plastic wrap under the lid touching the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours before serving.