Lets Make Hazelnut Praline Ice Cream
Making food, that’s good enough. Pastry student. Home cook.
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Stir finely chopped, toasted hazelnuts into a pot of heavy cream.
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Bring the heavy cream to a boil, then reduce temp and simmer 20 minutes.
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Meanwhile, gradually whisk 3/4 cup sugar into two beaten eggs.
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Once all the sugar is in, keep whisking another 1-2 minutes until the mixture is quite light.
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Whisk in a splash of vanilla and 1 cup whole milk.
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Gradually whisk in the heavy cream mixture. Add a little bit at a time so the eggs don’t scramble.
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Transfer to an airtight container and refrigerate overnight to soak up the hazelnut flavor.
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The next day: Combine sugar, water, and butter in a skillet over medium heat. Swirl to combine.
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Keep swirling as it starts to bubble and turn amber in color.
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When it’s as dark as you want it, pour the sugar over the toasted hazelnuts and let cool.
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Chop the cooled hazelnut praline into pieces and set aside in the freezer.
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Strain your chilled ice cream base to remove all the finely chopped hazelnut pieces.
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Churn the hazelnut ice cream base according to your ice cream maker’s instruction.
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Transfer the churned ice cream to an airtight container and chill 1-2 hrs in the freezer to firm.
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Stir the frozen hazelnut praline pieces into the hazelnut ice cream base.
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Cover and chill in the freezer at least 2 more hours to fully set before serving. Enjoy!
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