Hazelnut Ice Cream with a Chocolate Ribbon (Italian Cream Soda, too!)

It started with my husband K wanting an Italian Cream Soda after we were browsing the Whole Foods. He had a fancy one at a restaurant and we tried to recreate it. It ended up being really simple and really delicious.

To make an Italian Cream Soda…

Take 8 oz of club soda and pour it in a glass. Then, add a few teaspoons of your favorite syrup flavoring (find these in the coffee aisle)–we used hazelnut. Next, pour in 1/4 cup of cream. Don’t worry about stirring–everything fizzes and mixes together nicely. Feel free to add more or less of each ingredient to get the right flavor for you. K decided he would be just as happy without the soda.

Which led us to realize that hazelnut ice cream would be awesome. So, I created a recipe for it after Lisa came to our rescue by buying us some hazelnuts.

I didn’t find any hazelnut ice creams I wanted to use as is because most either used chocolate to make more of a Nutella flavoring, or had other methods I wasn’t a fan of. In the end, I used steeping as well as a paste method to get the most hazelnut flavor into it. I also opted to not use eggs as a base, out of fear that they would take away from the flavor.

Directions for Hazelnut Ice Cream 

  • 1.75 cups heavy cream
  • 1.25 cups milk
  • 1/2 cup sugar, divided
  • 1 cup hazelnuts
  • Pinch of salt
  • 1 Vanilla bean, split down the middle (or vanilla extract)
  • 2 Tablespoons instant coffee (optional)
  • 1 Tablespoon rum (Kahlua works nicely)
  • 1 teaspoon Hazelnut syrup (optional)
  • 1/2 cup chocolate, chopped (optional)

Start by roasting the hazelnuts on a tray for 12 minutes at 300 degrees. At this point, you try to remove the skins by rubbing with a cloth. I was only able to remove some, and it didn’t really matter in the end, so don’t fuss too much.

Next, in a medium saucepan, heat the cream, milk, 1/4 cup sugar, salt, coffee, and vanilla bean (scrape the insides out to help)  over medium heat. Use a meat thermometer to help gauge the temperature.

Once you reach 175 degrees, add in half of the roasted hazelnuts. Remove from heat and when cooled slightly, put in the fridge for 1.5 hours to steep.

When done, strain the mixture and remove the hazelnuts. Take those hazelnuts and the non-steeped ones and place in a food processor with the rum, syrup, and 1/4 cup sugar.

Process until you get a paste.

Add this paste to the milk mixture, and then again put over medium heat.

Bring to 180 degrees, stirring in the paste until you can get most of it to dissolve.

At this point, remove from heat and then strain it into a bowl sitting in an ice bath. Whisk every so often for about 10 minutes until the bowl is no longer warm to the touch. Cover and put in the fridge for 1-2 hours.

Use your ice cream maker to freeze it. Just after I removed the cream mixture from the fridge, I stirred in some extra vanilla extract. Once the ice cream has thickened and is almost done churning, have the chocolate ready if you want a chocolate ribbon. Simply melt the chocolate in the microwave then pour in as thin a stream as you can into the maker. This is a little tricky, but you can always stir some in after, too.

Put the ice cream into a freezable container and freeze for several hours (or enjoy as soft serve!).

You can choose to add more chocolate if you like.

Directions for Hazelnut Ice Cream without pictures

  • 1.75 cups heavy cream
  • 1.25 cups milk
  • 1/2 cup sugar, divided
  • 1 cup hazelnuts
  • Pinch of salt
  • 1 Vanilla bean, split down the middle (or vanilla extract)
  • 2 Tablespoons instant coffee (optional)
  • 1 Tablespoon rum (Kahlua works nicely)
  • 1 teaspoon Hazelnut syrup (optional)
  • 1/2 cup chocolate, chopped (optional)

Start by roasting the hazelnuts on a tray for 12 minutes at 300 degrees. At this point, you try to remove the skins by rubbing with a cloth. I was only able to remove some, and it didn’t really matter in the end, so don’t fuss too much.

Next, in a medium saucepan, heat the cream, milk, 1/4 cup sugar, salt, coffee, and vanilla bean (scrape the insides out to help)  over medium heat. Use a meat thermometer to help gauge the temperature. Once you reach 175 degrees, add in half of the roasted hazelnuts. Remove from heat and when cooled slightly, put in the fridge for 1.5 hours to steep.

When done, strain the mixture and remove the hazelnuts. Take those hazelnuts and the non-steeped ones and place in a food processor with the rum, syrup, and 1/4 cup sugar. Process until you get a paste. Add this paste to the milk mixture, and then again put over medium heat. Bring to 180 degrees, stirring in the paste until you can get most of it to dissolve. At this point, remove from heat and then strain it into a bowl sitting in an ice bath. Whisk every so often for about 10 minutes until the bowl is no longer warm to the touch. Cover and put in the fridge for 1-2 hours.

Use your ice cream maker to freeze it. Just after I removed the cream mixture from the fridge, I stirred in some extra vanilla extract. Once the ice cream has thickened and is almost done churning, have the chocolate ready if you want a chocolate ribbon. Simply melt the chocolate in the microwave then pour in as thin a stream as you can into the maker. This is a little tricky, but you can always stir some in after, too.

Put the ice cream into a freezable container and freeze for several hours (or enjoy as soft serve!).

Advertisements

2 thoughts on “Hazelnut Ice Cream with a Chocolate Ribbon (Italian Cream Soda, too!)

  1. Pingback: Strawberry Lemonade Sorbet | fudgingahead

  2. Pingback: Brown Butter Pecan Ice Cream | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s