CookEat Recipe
Roasted Hazelnut Ice Cream
Vanilla custard ice cream churned with chopped roasted hazelnuts, with their brown skins retained.
Method
Steps
Step 1
Measure one pint of dried raw hazelnuts in their shells, then shell them. Finely chop the kernels without removing their brown skins.
Step 2
Heat the oven to 300°F. Spread the chopped nuts on a baking sheet in a single layer and roast until nicely browned, tossing occasionally and checking often so they do not burn. Use the oven with its door closed according to its operating instructions.
Step 3
Remove the nuts from the oven and let them cool completely.
Step 4
Mix six pasteurized egg yolks with eight ounces of icing sugar in a saucepan using a wooden spoon for five minutes. Use commercially pasteurized yolks suitable for gently cooked preparations.
Step 5
In another saucepan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 6
Pour the hot dairy into the yolks and sugar little by little, stirring continuously.
Step 7
Heat gently while stirring for about five minutes, continuing as needed until the custard reaches 160°F on a food thermometer and coats a metal spoon. Do not allow it to boil. Remove from the heat.
Step 8
Cool promptly in a clean bowl over ice water, keeping bath water out of the custard. Refrigerate at 40°F or below until thoroughly cold.
Step 9
Remove the vanilla pod and strain the cold custard into a clean ice-cream freezer.
Step 10
Add all the cooled chopped hazelnuts to the strained custard in the ice-cream freezer.
Step 11
Freeze until thoroughly firm, following the ice-cream maker instructions. With a hand-cranked freezer, surround its sealed vessel with cracked ice mixed with rock salt, keeping salt outside the food, and crank briskly for about thirty minutes, continuing as needed until firm.
Step 12
Spoon the firm ice cream into a cold serving dish and serve promptly.
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