Hazelnut ice cream

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by: Smiley Day






You can buy ready—made hazelnut paste (praline) or make your own by putting 50 g (1.76 ounces) roasted hazelnuts into a food processor with 50 g (1.76 ounces) superfine sugar and blending to a paste.




ingredients

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serves: 1

255 g (8.62 fluid ounces) whole milk

60 g (2.12 ounces) powdered milk

140 g (4.94 ounces) dextrose

300 g (10.14 fluid ounces) water

10 g (0.35 ounce) superfine sugar

100 g (3.53 ounces) invert sugar

5 g (0.18 ounce) ice cream stabilizer (optional)

20 g (0.68 fluid ounce) egg yolks

100 g (3.53 ounces) bazelnut paste

Nutrition Facts
Hazelnut ice cream

Servings Per Recipe: 1

Amount per Serving

Calories: 1707

  • Total Fat: 43.6 g
  •     Saturated Fat: 10.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 250.9 mg
  • Sodium: 173.1 mg
  • Total Carbs: 313.7 g
  •     Dietary Fiber: 4.8 g
  •     Sugars: 293.8 g
  • Protein: 25.9 g
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preparation

1.  With a hand blender, mix the milk, powdered milk and dextrose with the water until smooth. Put into a pan and bring to 185°F (40°C). Whisk in the sugars, stabilizer, if using, egg yolks and

2.  Hazelnut paste. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria.

3.  When the mixture is cold, put into the fridge for 6 to 12 hours. Put into an ice cream maker and churn according to instructions.

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