Homemade Hazelnut Ice Cream


Hi guys, I’m Laura Vitale and on this episode
of Laura in the Kitchen, I want to share with you how to make one of my all time favorite
ice creams, it is hazelnut ice cream, it is one of my favorite flavors, I think it is
like one of my number one favorite flavor of ice cream not including sorbet, that’s
a different story, but in terms of ice cream it is my favorite flavor and I can’t wait
to share this recipe with you because it is so easy but so good, all you need for right
now are some hazelnuts, now I buy my hazelnuts already peeled, but we need to really toast
these to intensify the flavor but they are already peeled. If your hazelnuts are not peeled, you are
going to have to peel them and you can find many tutorials online on how to do that, but
my suggestion would be – I find these at Costco, but if you just go on Amazon, anywhere on
the inter-webs, you can find them already peeled because otherwise it’s kind of a pain,
and all you need right now is hazelnuts and some whole milk. What we need to do like I said is to really
intensify the flavor of the hazelnuts so you can do this in your oven but I’m just going
to do this on my stove top in just a dry skillet, I’m going to toast these really, really well
until they’re beautiful golden-brown like much deeper color than this and you’ll smell
them when they’re really well toasted and we can move forward. That is what you are looking for and you can
actually see the oils kind of releasing from the nuts, that is perfect. What I have got here is my whole milk and
it is in a sauce pan just coming to a simmer. What we’re going to do now is we’re going
to add the hazelnuts to a food processor and we’re going to just grind them finely and
I’ll show you what it looks like when it’s there. Alright, that smells good already. So my milk is just about to a simmer. The hazelnuts themselves smell like hazelnut
ice cream, just being blended. Oh, don’t want to lose any of those. And now what I’m going to do is I’m going
to carefully make sure that I get every single little bit of this into the simmering milk,
I’m going to turn the milk off and I’m going to let the hazelnuts sit in there and steep
for a good hour to an hour and a half and then we move on to the next step. Alright, so this has been steeping for about
an hour and a half, get rid of that, and now we have to just strain this through a fine
sieve. Now, If you want real precaution, you want
to strain this through not only a fine sieve, but a fine sieve that has been lined with
some cheesecloth to make sure there’s no graininess, but I’m just going to go ahead and do this
twice, when we strain it again after the custard has been made so I think it’s going to be
fine, but you know, you want to make sure it’s super smooth, then that’s what you can
do. I’m going to go ahead and finish doing that,
it’s going to take a few minutes because you want to press it with a spatula, just to make
sure you get all that flavor out of there. And done. Takes a long time, but want to make sure you
really press out every bit of juice, actually don’t need this right now. That looks lovely, there is no extract of
flavor in here, nothing, it’s just pure deliciousness. Now, what we’ll do is take the flavored milk,
delicious. To it we are going to add some heavy cream
and we’re going to bring this to a simmer. While we do that, low heat, not a boil, because
it’l split, but a simmer. While that happens, I’ve got egg yolks and
sugar, I”m going to go ahead and add a good splash of my homemade vanilla, if you don’t
have really good homemade vanilla with plenty of seeds, you’ll just want to use a paste
like a vanilla bean paste. Add that in there, I’m going to whisk this
with my handheld electric whisk until it’s really thick and pale and I’ll show you what
it looks like when it’s there. That is perfect, so here’s what we do now. I’m going to add some of the hot liquid to
the egg yolks to temper them because if I were to add this straight into the hot put,
they’ll curdle, the egg yolks will cook, not in the way that we want them to, I don’t want
to have scrambled eggs, you know what I mean? So, I’m going to drizzle a little bit in here
while whisking so you’re adding some air in there so it’s not so hot. Good! Oh, other way, other way! Now we’re going to add this to the pot with
the rest of the liquid, you can really smell the toasted hazelnuts, I’m very happy because
hazelnut ice cream is my favorite and I’m very excited, up next, it would have to be
pistachio because it’s my mother’s favorite and it’s Joe’s favorite. Add that in there, and now what I am going
to do is cook this very slowly until thickened, it could take about ten minutes or so but
do not be tempted to crank up the heat because you will just scorch everything then it will
split and you will have a complete waste on your hands and we don’t want that. That is perfect, it’s thickened a bit, it’s
not going to be thick like pudding or anything, but it has thickened quite a bit it has been
about ten minutes or so so everything has cooked and now I’m just going to strain it
just to make sure that there’s anything that didn’t get quite cooked or any eggs that have
curdled or any pieces it’ll stay behind. Beautiful. I meant to say in case there’s anything that
curdled while cooking, it doesn’t end up in our ice cream because I want it to be really
smooth. Now what I’m going to do. What I’m going to do now is I’m going to cover
this with some plastic wrap but I’m going to make sure that the plastic wrap is actually
touching the top of the custard so that you don’t get that really weird film on top and
this is going to go in the fridge overnight, it has to be very well chilled before we add
it to our machine, and just you wait and see how gloriously creamy it is going to be. Alright, my ice cream base was in the fridge
overnight, and it has thickened really beautifully. I just want to give everything a stir, see
it just kind of loosens up perfectly. I have ,y ice cream machine ready. Now if you’re going to use an ice cream machine,
which you have to for this recipe, most ice cream machines will have an insert like this
one over here that needs to be in the freezer for at least 24 hours because this needs to
be frozen solid, so make sure that you do that before you get working on the custard,
so ready to go. Now, every ice cream machine varies in time,
mine will take about half an hour or so for it to get that beautiful creamy semi-frozen
consistency. Let’s get this in. Lid on and let it do it’s thing. Alright, about a half an hour, as always. That insert is heavy. Look at that. That is perfect and gorgeous, I’m actually
just going to pop it back in here. Put a lid on it, I washed the container. Do not worry. Oh but how perfect is that? Look at it, you could serve it right now,
I’m going to wait to serve it this weekend which is just in a couple days. I cannot wait to have everybody over, make
some pizzas outside, have a little hazelnut ice cream, little toasted hazelnuts and a
little grating of chocolate on top, perfection, right? I’m just going to go ahead and go for it. Deeply toasted, hazelnutty goodness right
here, that is the hazelnut ice cream of my absolute dreams, it’s pure, it’s delicious
it’s perfectly sweetened, nothing else needs to be said, just go to LauraintheKitchen.com
and get the written recipe, and when you make it you’ll know why, it’s just simply the best
hazelnut ice cream ever. Let me know down below other ice cream flavors
you’ll like to see me make here on Laura in the Kitchen and I’ll go through them as this
Summer goes along. Hope you have enjoyed spending time with me,
and I’ll see you in the next one. Bye.

100 thoughts on “Homemade Hazelnut Ice Cream

  1. Laura il gelato alla nocciola si fa con le nocciole!!!!! Perché le hai buttate via? Bastava tritarle ancora più fini se non ti piace sentire i pezzetti ?

  2. Hi Laura,

    Blackberry or Raspberry ice cream or Lavender ice cream sounds yummy
    Love your recipes ? I’ve made so many of them.
    For the 4th July I served Rocky Road, Strawberry, Mint chocolate chip and Coffee ice cream for dessert and they were a Hit?
    Love watching your cooking shows! Before I discovered Laura in The Kitchen it seem like I always made the same thing but not anymore, I have learned how to make so many different things. From watching Laura In The Kitchen!

    Vickie

  3. We did a turkish delight(rose flavour) and white chocolate icecream once which was very rich but also incredibly tasty, I'd love to see your take on that sort of flavour combo!

  4. Food is looking great as usual but your skin O.O, wish I had skin like that but no matter what I do, acne prone oil combo skin for me 🙁

  5. Please do pistachio next! That is my absolute favorite! It’s the only reason I get spumoni at restaurants ?

  6. Hi I really liked your recipe is also my favourite ice-cream but the filming this time was not as your normal standards

  7. Always like before watching cuz we all know Laura does not make anything bad and pistachios and hazelnut ice cream are my favorite!!!

  8. Hi Laura. I'm with Pam Walker. CHOCOLATE ICE CREAM (not Nutella) & MINT CHOCOLATE CHIP. Thank you so much for sharing.

  9. your channel is very nice your cooking very nice Mashallah I am Muslim I am subscribe your channel tell me now you have no problem I am Muslim mam?

  10. I’m new to your channel so I don’t know if you’ve already done coffee ice cream. At 6 years old, I started eating coffee ice cream with my grandmother and have loved it ever since. I’d love to be able to learn by seeing you make coffee ice cream.

  11. Yum!! Could you do an orange pineapple ice cream at some point? It's my Dad's favorite and I've tried a couple different recipes but they're never quite right!!

  12. Pistachio ice cream. Coffee ice cream. Masala chai ice cream. Horchata ice cream. Nutella ice cream. Bourbon vanilla ice cream. All favors I would like to see.

  13. You could have done it different, I usually turn the hazelnut into a paste in the food processor and use that as the fat content of the ice cream. Keep on with the good work???????

  14. I am baker in the making (9yrs) and you inspired me to make Hazelnut Buttercream!! Thank you so much for the inspiration and your wonderful videos!!!!

  15. Ice cream may be the best dessert! I love making homemade ice cream it taste so much better when you make it yourself

  16. Hola hermosa me encantan tus recetas , pero me encantaría que pusieras los ingredientes en la cajita de información, saludos desde Mexico ??

  17. I would love to see you make coconut ice cream! ? If i'm indulging in an all out ice cream cone experience I always get 1 scoop of hazelnut and 1 scoop of coconut. Its a fantastic combination!

Leave a Reply

Your email address will not be published. Required fields are marked *