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Hazelnut Ice Cream


The hazelnut paste gives this ice cream a wonderful, nutty dimension.

Recipe courtesy of Ditta Kasdan, DeeDee’s Ice Cream


For the custard base:
  • 3 cups (750 ml) milk
  • 4 egg yolks
  • 1 cup (250 ml) sugar
  • 2 cups (500 ml) whipping cream
For the hazelnut paste:
  • 1 1/2 cups (375 ml) hazelnuts, chopped


  1. Bring the milk to simmer in heavy-bottom pot.
  2. Meanwhile, beat together egg yolks and sugar in large bowl.
  3. Slowly add hot milk to sugar and eggs while whisking.
  4. Return mixture to pot, stir in whipping cream and heat slowly until a bit thick. Do not boil as it may curdle.
  5. Refrigerate mixture, preferably overnight.
  6. For the hazelnut paste, preheat oven to 375°F (190°C).
  7. Put hazelnuts on pan and roast in oven for about 25 to 30 minutes, checking every 10 minutes until they are well roasted (dark brown and almost smoky. They appear overdone but will not liquefy if under-roasted.)
  8. Let cool, then peel skin by rubbing.
  9. Blend in food processor until smooth. Nuts should liquefy within 2 minutes to make dark brown syrup. If not, they need further roasting.
  10. Add hazelnut mixture to custard base and mix thoroughly. Pour into ice cream maker to freeze. Makes 2 litres.

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