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This toasted hazelnut ice cream coffee recipe has the perfect mixture of coffee and hazelnuts.

Home > Coffee-Recipes > Toasted-Hazelnut-Ice-Cream



The thought of having toasted hazelnut ice cream for dessert makes me want to make one right now.


Well, why not right? This coffee recipe is easy to do and most of it ingredients could be found in your local grocery.

You might probably have them too at home especially if you're a hazelnut and coffee lover.

Speaking of people who love hazelnuts, the generous amount of hazelnuts in this delicious dessert is what all hazelnut lovers need.

So what are you waiting for? It's time try this toasted hazelnut ice cream coffee recipe.


Did you know that...

Hazelnut and hazelnut oil are the best known source for Vitamin E; which is essential for the healthy heart muscles and other muscles of the body as well.


Ingredients:
  • 2 cups whole hazelnuts
  • 3/4 cup sugar
  • 1 1/2 cups milke
  • 5 large egg yolks
  • 2 cups heavy cream
  • 1 tablespoon instant coffee powder
  • 1 teaspoon pure vanilla extract

Procedure:

  1. Preheat the oven to 350 degress F. Spread the hazelnuts on a baking sheet. Toast for 15 to 20 minutes, until the smell permeates the air. To see if the nuts are toaste, cut one in half; it should be golden brown in the center. Remove from the oven and let cool slightly. To remove the skins, place the nuts on a tea towel, cover with another towel and rub; the skins will slip off.
  2. Grind a cup of the nuts 1/4 cup of the sugar in a good processor until they turn into powder. Chop the remaining cup of toasted nuts very coarsely; set aside.
  3. Combine the milk and the ground nuts ina large saucepan and set over medium-low heat. Meanwhile, beat the egg yolks in a large bowl, gradually adding the remaining 1/2 cup sugar. As the milk comes to the boil, strain a small amount into the yolks and mix well. Strain the remaining milk into the yolks, blending thoroughly.
  4. Return the custard to the saucepan and bring just to the boil over medium heat. Add the cream, instant coffee and vanilla. Chill until cool, at least 4 hours.
  5. Pour into an ice-cream maker and freeze according to the manufacturer's instructions. When the mixture has thickened but before it has frozen solid, fold in the coarsely chopped nuts. Freeze solid.

Yield: About 1 quart

What do you think of this toasted hazelnut ice cream coffee recipe? Let us know and if you have any more coffee recipes, please do not hesitate to send us yours. We would really appreciate that.

Enjoy these toasted hazelnut ice cream everyone:)

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