hazelnut ice cream




2.5 cups Milk


1.5 cups Hazelnuts


1 cup Condensed Milk/Cream (40% Fat)


1/4 cup Sugar


1/4 cup Honey



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

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