Chocolate Hazelnut Ice Cream

Dear consumer,

Hello. It’s me, Ice Cream. I hope you’re doing well and are enjoying the last day of August. I’ve been thinking a lot about you, friend. About your summer and how many trips you made to the beach. I hope you didn’t work too much and that you found that pair of shoes you’ve been looking for for the past three months.

I really enjoyed getting to know you this summer. I enjoyed feeling the touch of your hand and the love in your heart. I loved when you shared me with your boyfriend or girlfriend, daughter, sister, son, brother, friend, spouse, or even your dog. I loved hanging out with you on the docks of the lake or the steps of your apartment.

Now that summer is ending, I’m sad to see you go. I really hope september doesn’t separate us, friend. There are ways to get around it. Cream and sugar are some, to name a few. And chocolate. There’s always chocolate.

I hope to see you soon.

Love,

Ice Cream

Chocolate Hazelnut Ice Cream

(yields 5 cups, about 10 servings)

Ingredients:

1/2 cup hazelnuts, roasted

1 1/2 cups milk

1 1/2 cups heavy whipping cream, divided

2 large egg yolks

1/4 teaspoon sea salt

1/2 cup cane sugar

3.5 ounces dark chocolate, finely chopped

3 ounces milk chocolate, finely chopped

1 tsp vanilla extract

Preparation:

Preheat oven to 350 degrees F. Spread the hazelnuts in an even layer on a non-greased sheet pan. Bake the nuts for 20 minutes, stirring once or twice so that they toast evenly. The nuts should be lightly golden brown. Let the nuts cool completely, then rub them in a kitchen towel to remove as much of the skins as possible. Finely chop the hazelnuts by hand or using a food processor – make sure to not ground it too finely!

Over medium heat, warm the milk with the cream, egg yolks, and salt in a saucepan, stirring vigorously with a whisk. Pour in sugar, and continue to stir until dissolved. Turn heat to medium high, wait until the mixture starts to boil, then reduce heat and simmer for 5 minutes, continuing to stir. Pour in the vanilla, stir, and remove from the heat.

Meanwhile, place dark and milk chocolate in a large bowl over high heat – this can either be with a double boiler or in the microwave. Once melted, stir into the cream mixture. Let it sit for 5 minutes, then stir until the chocolate is completely melted and smooth. Lastly, pour in 1/2 cup hazelnuts.

Cover the mixture and chill in the refrigerator for several hours. Place an ice cream maker in the freezer and freeze until ready to use. Once ready, remove mixture from refrigerator and ice cream maker from freezer.

Pour ice cream mixture into ice cream maker and follow the manufacturer’s instructions. Once done, transfer mixture to loaf pan or freezer-friendly bowl and place in freezer until ready to use.

Let the ice cream firm up in the freezer for a few hours before serving.

Happy noming!