Chocolate Hazelnut Ice Cream with Candied Hazelnuts
IMG_8489

Ok, I have to squeeze in a few more sweets before the new year hits and I actually think about experimenting with “clean living: eek! My daughter Pia looooves Nutella!(chocolate-hazelnut spread) and my husband and I happen to be pretty big fans of chocolate and hazelnut too. When Pia wanted to make ice cream the other day, I opened the cupboard to see what we had around. A big container of Nutella caught my eye. I also happened to have candied hazelnuts (from the grocery store) and a half a cup of strong black coffee left in my cup- and the rest is history, (or at least a big gooey bowl of ice cream)…

Chocolate-Hazelnut Ice Cream with Candied Hazelnuts

3 cups cream
½ cup strong coffee
2 tsp good vanilla extract

2 eggs, plus 2 yolks
1 cup sugar
½ cup Nutella

1 1/2 cups candied hazelnuts

In a small pot, add the cream, coffee and vanilla and heat over medium until just scalded. Set aside to cool.

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In the bowl of a standing mixer, beat the eggs until fluffy.

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Add the sugar and beat until very pale and fluffy.

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Add the Nutella to the eggs and sugar and whip until creamy and well combined.

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Temper the eggs, sugar and Nutella mixture with the hot cream. (Which means to add a little bit at a time, while mixing, to gently cook the eggs- not scramble them!)

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Pour the mixture back in a small pot and heat gently until the ice cream base is thick enough to coat the back of a wooden spoon.

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Pour the custard into a bowl and refrigerate for at least an hour, or until cold.

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Freeze the ice cream in an ice cream maker according to the manufacturers directions.

Roughly chop the hazelnuts.

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Half way through the freezing process, add the candied hazelnuts.

Put the soft serve textured ice cream in a container and freeze for several hours to overnight.

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Scoop and Enjoy!

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Print Recipe  

Chocolate Hazelnut Ice Cream with Candied Hazelnuts
IMG_8489

Ok, I have to squeeze in a few more sweets before the new year hits and I actually think about experimenting with “clean living: eek! My daughter Pia looooves Nutella!(chocolate-hazelnut spread) and my husband and I happen to be pretty big fans of chocolate and hazelnut too. When Pia wanted to make ice cream the other day, I opened the cupboard to see what we had around. A big container of Nutella caught my eye. I also happened to have candied hazelnuts (from the grocery store) and a half a cup of strong black coffee left in my cup- and the rest is history, (or at least a big gooey bowl of ice cream)…

Chocolate-Hazelnut Ice Cream with Candied Hazelnuts

3 cups cream
½ cup strong coffee
2 tsp good vanilla extract

2 eggs, plus 2 yolks
1 cup sugar
½ cup Nutella

1 1/2 cups candied hazelnuts

In a small pot, add the cream, coffee and vanilla and heat over medium until just scalded. Set aside to cool.

IMG_8234

IMG_8244

In the bowl of a standing mixer, beat the eggs until fluffy.

IMG_8228

Add the sugar and beat until very pale and fluffy.

IMG_8231

Add the Nutella to the eggs and sugar and whip until creamy and well combined.

IMG_8230

IMG_8232

IMG_8235

Temper the eggs, sugar and Nutella mixture with the hot cream. (Which means to add a little bit at a time, while mixing, to gently cook the eggs- not scramble them!)

IMG_8248

IMG_8250

Pour the mixture back in a small pot and heat gently until the ice cream base is thick enough to coat the back of a wooden spoon.

IMG_8253

Pour the custard into a bowl and refrigerate for at least an hour, or until cold.

IMG_8254

Freeze the ice cream in an ice cream maker according to the manufacturers directions.

Roughly chop the hazelnuts.

IMG_8243

IMG_8271

Half way through the freezing process, add the candied hazelnuts.

Put the soft serve textured ice cream in a container and freeze for several hours to overnight.

IMG_8342

Scoop and Enjoy!

IMG_8518

IMG_8489