Hazelnut ice cream
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You can buy readymade 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
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
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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