Indulge in the ultimate homemade dessert experience with this decadent, smooth, and exceptionally creamy chocolate hazelnut ice cream. Crafted using your own rich chocolate hazelnut spread, this recipe promises a fun and easy culinary adventure that the entire family will absolutely adore!
Just a couple of weeks ago, I shared my beloved recipe for homemade Nutella-style chocolate hazelnut spread, and it left me with a delightful abundance of this luscious treat. The obvious, most irresistible way to utilize it? Transforming it into another spectacular dessert, of course! And oh, what a transformation it is. This chocolate hazelnut ice cream isn’t just delicious; it’s insanely good, a truly divine creation that makes pulling out the ice cream machine more than worth it. Prepare to elevate your dessert game to new heights!
There’s a special joy in crafting homemade ice cream, a creative process that yields unparalleled flavor and texture. My last venture into frozen delights, the Tiramisu ice cream, was an absolute hit, and this chocolate hazelnut version stands proudly beside it. It’s incredibly smooth, lusciously creamy, and bursting with the most mouthwatering nutty chocolate flavor you can imagine. Seriously, it’s a taste sensation that will transport you straight to dessert heaven!
While the crisp autumn air might be setting in and a chill might be in the air (woohoo!), for me, ice cream transcends seasons. Hailing from Scotland, I certainly didn’t grow up with scorching hot summers that necessitate a cool, creamy frozen treat to beat the heat. My philosophy has always been simple: as long as you’re warm and cozy indoors, indulging in a scoop (or two!) of ice cream is perfectly acceptable, no matter the calendar month. It’s an instant mood lifter, a comforting indulgence that brings warmth to the soul.
My belief has only been reinforced since moving to Italy. I’ve been pleasantly surprised and utterly charmed to see Italians enjoying gelato year-round. It’s not at all uncommon to witness people bundled up, taking an evening stroll, happily holding an ice cream cone on a chilly Sunday afternoon. This shared appreciation for ice cream, regardless of the weather, makes me feel right at home and reminds me that true culinary delights know no seasonal boundaries. Whether it’s a sweltering summer day or a cozy winter evening, a spoonful of this rich, nutty ice cream is always a welcome pleasure.
Crafting the Perfect Chocolate Hazelnut Ice Cream: A Detailed Recipe
Creating this decadent chocolate hazelnut ice cream is surprisingly straightforward, especially if you’re already familiar with making a basic ice cream custard. My approach involved starting with a classic, rich ice cream base and then incorporating the star ingredient – the chocolate hazelnut spread – at the ideal moment. The more you venture into homemade ice cream, the more intuitive and effortless the process becomes. It’s a rewarding journey from simple ingredients to an extraordinary frozen treat.
The Creamy Custard Base: A Foundation of Flavor
The first crucial step for a truly exceptional ice cream is creating a silky smooth custard base. I always begin by whisking the egg yolks and sugar together until the mixture transforms into a pale, thick, and wonderfully creamy consistency. While I often enjoy the meditative rhythm of doing this by hand, a stand mixer or an electric whisk can certainly speed up the process, achieving that perfect texture with ease.
Next, I gently bring the cream and milk to a simmer in a saucepan. For this particular recipe, I chose not to add vanilla extract, as I believe the prominent hazelnut and chocolate flavors are more than sufficient and truly shine on their own. However, feel free to customize the recipe to your personal taste – a dash of vanilla can always be added if you prefer that aromatic nuance. The warmed cream mixture is then slowly, carefully poured into the egg yolk mixture, a little at a time, while constantly whisking. This technique, known as tempering, is absolutely vital.
Expert Tip for Tempering: This step is critical to prevent the eggs from scrambling. The key is to introduce the hot cream very gradually into the egg yolks and sugar mixture, maintaining a continuous, vigorous whisking motion. Adding the hot liquid too quickly or failing to whisk consistently will cause the eggs to cook and curdle, resulting in an undesirable texture for your smooth ice cream. Patience here pays off immensely!
Once the egg and cream mixtures are thoroughly combined and tempered, pour the entire mixture back into the saucepan. Heat it gently over a low flame, stirring constantly with a wooden spoon. Continue cooking until the mixture thickens enough to coat the back of the spoon, leaving a clear trail when you run your finger across it. This typically takes about 7-10 minutes, so keep a watchful eye and maintain that steady stir to ensure even cooking and prevent scorching.
Infusing with Chocolate Hazelnut Goodness
As soon as the custard has reached the perfect thickness, remove it from the heat. This is the moment to introduce your star ingredient: the chocolate hazelnut spread. If you’ve whipped up your own homemade chocolate spread, now is its time to shine! If you’re using a store-bought option, ensure it’s a good quality brand – the flavor of your ice cream will largely depend on it. Whisk the spread into the hot custard until it’s completely melted and thoroughly mixed, creating a uniform, rich, and aromatic chocolate hazelnut base.
Churning to Creamy Perfection
Finally, set the infused custard aside to cool completely. For the best results, chill the mixture in the refrigerator for at least 4 hours, or preferably overnight. A well-chilled base ensures optimal churning and prevents the formation of large ice crystals. Once thoroughly chilled, pour the mixture into your ice cream machine and follow the manufacturer’s instructions. The churning process will gradually transform your liquid base into a soft, scoopable ice cream. All that’s left to do is wait for the magic to happen, and soon you’ll be in nutty, chocolatey ice cream heaven! Once churned, transfer the ice cream to a freezer-safe container and freeze for a few hours until it reaches your desired firmness.
Choosing the Right Ice Cream Machine
For those looking to invest in an ice cream machine but feeling overwhelmed by the options, I highly recommend checking out Carl at Dream Scoops. He offers a fantastic and comprehensive guide covering the pros and cons of various machines across all budget types. Dream Scoops is also an incredible resource for all things ice cream, packed with invaluable information that’s definitely worth a read for any aspiring homemade ice cream enthusiast. For a low-cost, reliable option, you can find my personal recommendation for an ice cream machine here (it’s the one I use and trust!).
Share Your Sweet Success!
If you’ve tried this delightful chocolate hazelnut ice cream recipe or any other delicious creation from Inside The Rustic Kitchen, please don’t hesitate to rate the recipe and share your experience in the comments section below. I absolutely love hearing from you and learning about your culinary adventures! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to discover more mouthwatering recipes and stay updated on what I’m cooking up next.
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Chocolate Hazelnut Ice Cream
By Emily
20 minutes
20 minutes
40 minutes
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Ingredients
- 1 1/4 cups (300ml) full fat milk
- 1 cup (250ml) cream
- 4 egg yolks
- 2.8 oz (80g) light brown caster sugar
- 5.2 oz (150g) hazelnut chocolate spread, , good quality
Instructions
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Add the egg yolks and sugar to a bowl and whisk until pale and thick.
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Add the cream and milk to a sauce pan and bring to a boil. Remove from the heat and add a splash to the egg yolks and sugar whilst constantly whisking, continue to add the hot cream to the egg yolks whilst whisking until it’s all mixed together.
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Pour the mixture back into the sauce pan and heat on a low heat. Stir with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon (around 7-10 minutes).
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Remove from the heat and add the chocolate spread, whisk until thoroughly combined and set aside to cool.
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Once cooled pour the mixture into you ice cream machine following the manufacturers’ instructions. Once ready spoon the ice cream into a freezer proof container and freeze until ready to serve.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.