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Chocolate Vanilla Hazelnut Ice Cream

 
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We have been making several ice cream this summer, this chocolate hazelnut ice cream tastes heavenly delicious. Creamy, nutty and vanilla-y, you can find chunks of chocolate in every bite.

Yield

4

servings

Prep

8

min

Cook

30

min

Ready

5

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 vanilla bean
split, and seeds scraped
*
3 cups milk, 1%
*
5 large egg yolks
cup sugar
¼ cup hazelnuts (filberts)
toasted and chopped
¼ cup chocolate, bittersweet
chopped, or chocolate chips, null
*

Directions

Heat milk, vanilla beans and pots in a medium saucepan over medium heat, until steaming, do not allow the milk to boil, about 15 minutes.

Turn heat to low and cover saucepan, let vanilla steep in hot milk for about 1 hour, stirring occasionally.

In a large heat-proof bowl, whisk together egg yolks and sugar, until smooth. Gradually pour 1 cup hot milk into egg yolks and sugar mixture, whisking constantly.

Pour remaining hot milk into bowl and whisk until well mixed. Return mixture into saucepan.

Gently heat saucepan over medium or medium low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 25 to 35 minutes. Do not let mixture boil.

Remove vanilla pots and transfer custard into a bowl. Cover and refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.

Pour into ice cream maker and churn for about 25 minutes. Follow any specific directions for your ice cream maker.

Add toasted hazelnuts and chocolate into ice cream maker near the end and churn another 3 to 5 minutes.

Place ice cream into a freezer-safe container. Freeze until it reaches desired firmness or serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 24237% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 262mg 87%
Sodium 10mg 0%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 1%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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