Hazelnut and Blueberry Ice Cream

Ingredients

• 75 g hazelnuts (ground)
• 30 g hazelnuts (chopped)
• 1 vanilla pod
• 1 tsp soluble coffee
• 250 g milk
• 150 g sugar
• 1 pinch salt
• 2 egg yolks
• 200 g whipping cream
• 300 g crème double
• 50 g sugar
• 500 g Blueberries
• 2 tbsp cassis

Instructions

1. 1.

   Split the vanilla pod lengthwise, scrape out the seeds and combine with the milk, soluble coffee, half of the sugar, and a pinch of salt. Warm gently while stirring until the sugar dissolves; do not boil. Remove from heat and let cool slightly.

2. 2.

   Whisk the egg yolks with the remaining sugar until creamy. Fold in the coffee-milk mixture and whisk over a double boiler until thickened, then chill over a cold water bath.

3. 3.

   Lightly whip the cream to soft peaks. Stir in the hazelnuts, fold in the whipped cream, transfer to a metal bowl, cover, and freeze for at least 4 hours.

4. 4.

   (If desired, use an ice‑cream maker to finish the mixture.)

5. 5.

   Whip the crème double with sugar using a hand mixer.

6. 6.

   Wash, pit, and reserve about 100 g of blueberries. Puree the rest with cassis, optionally strain through a sieve. Mix the blueberries and puree with the crème double, pour into a shallow metal dish, and freeze for about 4 hours, stirring occasionally.

7. 7.

   Serve by placing scoops of ice cream between waffle layers as desired.