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INGREDIENTS:
2.5 cups Milk
1.5 cups Hazelnuts
1 cup Condensed Milk/Cream (40% Fat)
1/4 cup Sugar
1/4 cup Honey
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STEPS (without ice cream maker):
Toast the hazelnuts in the oven at 320°F for 15 minutes; Make sure to shake the tray every 5 minutes
Blitz the toasted hazelnuts in a food processor until they become chunky; Remove 1/2 cup and set aside
Blitz the rest of the hazelnuts until you get a smooth paste
Heat the milk to 81°F; Add the sugar, honey, chunky hazelnuts, and hazelnut paste
Heat to 153°F while stirring
Cool down to 117°F; Add the condensed milk
Place in recipient and cool overnight in the fridge
Place the ice cream in the freezer; To prevent it from becoming too hard, stir every 10 minutes until ready to serve |
Download Recipe (PDF) |
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