Anthony and his Hazelnut ice cream Recipe

Roasting the Hazelnuts:

 

Preheat oven to 350° F (180° C). Place parchment paper on a oven tray and roast hazelnuts until skins start to come off (5-10 minutes). Peel each hazelnut, making sure to get off as much skin as possible. 

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creating the base:

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Heat milk and sugar in a medium sized pot over a medium flame. Stir constantly until the sugar is fully dissolved. Set aside. In a food processor, blend the de-skinned hazelnuts and eggs together until fully pulverized. Slowly pour the warm milk and sugar mixture into the food processor and process until fully homogenous. *Made with Love Tip: Make sure to pour slowly to avoid scrambled eggs. 

 

 

ice bath

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Place a medium sized mixing bowl into an ice bath, in preparation of cooling the custard.

 

 

The custard: 

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Next, pour the mixture into a nut bag/fine cheese cloth over a medium sized pot and squeeze out all of the liquid into the pot.  Heat the pot over a low flame and stir constantly with a wooden spoon. Heat until the liquid turns to custard and easily forms a coating on the back of the spoon. Once the custard forms, remove from heat immediately and pour the mixture into the bowl that is in the ice bath.  *Made with Love Tip: Be careful not to let the mixture heat too quickly or the eggs will scramble.

 

Adding the cream:

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Once the custard cools, stir in the cream and then cover and store in the fridge for a 2-3 hours.  Add the cold mixture to the ice cream maker and enjoy fresh! Or place the ice cream into airtight containers in the freezer to enjoy later.

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*Made with Love Tip: I have had success storing the ice cream in ziplock bags, or using tupperware and placing a layer of saran wrap on top the of ice cream to protect it from any condensation. Before serving, let the ice cream sit for 5-10 minutes to enjoy it at the optimal serving temperature of -5° F or -15° C.