/assets/logos/nzwd.svg
Recipe

Hazelnut ice-cream

Hazelnuts and chocolate: this is a match made in foodie heaven. This recipe for ice-cream doesn't even require a churning machine - all you need is a blender, and you're good to go.

May 29, 2014 2:00pm
  • 20 mins preparation
  • Makes 6 Cup
    • Print
    Print

Ingredients

Hazelnut ice-cream
  • 200 gram hazelnuts, roasted, plus extra to serve
  • 1 cup milk
  • 2/3 cup brown sugar
  • 1/3 cup frangelico liqueur
  • 600 millilitre thickened cream
  • 1/2 cup chocolate hazelnut spread, at room temperature

Method

Hazelnut ice-cream
  • 1
    In a food processor or blender, combine nuts, milk, sugar and liqueur. Process until smooth. Strain through a fine sieve, pressing out oils and liquid with back of a metal spoon.
  • 2
    In a large bowl, using an electric mixer, beat cream and spread together until soft peaks form.
  • 3
    Fold hazelnut mixture through cream mixture, until well combined.
  • 4
    Pour into a 6-cup freezer container. Smooth surface and cover with plastic wrap. Freeze for 4 hours, or until firm. Serve in scoops sprinkled with extra chopped nuts, if desired.

Notes

There is no need to peel the skins from the hazelnuts, as you strain these out later. Making puree from nuts allows you to extract the fragrant oils.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg