Hazelnut Nougat Ice Cream
Nut nougat ice cream on whipped cream is a recipe featuring fresh ingredients from the ice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g Hazelnuts
- 100 g dark chocolate couverture
- 4 egg yolks
- 200 g sugar
- 600 ml Milk
- 250 ml heavy cream (at least 30% fat)
- 4 roasted hazelnut flakes
Instructions
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1.
Preheat the oven to 200°C. Spread the hazelnuts on a baking sheet and roast for 10-15 minutes. Remove, let cool, strip off skins, then blend finely in a mixer.
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2.
Melt the dark chocolate over a hot, non-boiling water bath. Stir in the roasted hazelnut puree. In a bowl over another hot water bath, beat the egg yolks and sugar with an electric hand whisk until pale and frothy. Warm the milk and gradually fold into the mixture. Place the batter in an ice bath, continue beating until slightly thickened, then spoon in the chocolate-hazelnut mix.
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3.
Pour the custard into an ice cream maker and churn until frozen. Alternatively, pour into a metal container and freeze. Thaw briefly, then stir with an electric hand whisk every 30-40 minutes for about 3 hours. Whip the cream. Serve scoops of ice cream topped with whipped cream in dessert bowls and garnish with roasted hazelnut flakes.
