Hazelnut Ice Cream

I have a deep fondness for hazelnut ice cream; it’s undoubtedly one of my top favorite flavors, right up there with pistachio.

Internet Friends

This recipe comes from my friend and fellow pastry chef, Marie Havnø Frank, whom I connected with via instagram. What I truly appreciate about social media is its ability to foster connections. It’s such a fun platform for meeting new people, exchanging ideas, and showcasing our work. During one of our conversations, Marie generously shared her hazelnut ice cream recipe. Let me tell you, it’s an absolute delight! The sole adjustment I made was in regard to the ice cream stabilizer mentioned in her original recipe. Unfortunately, that isn’t easily accessible to me. While I could have opted to purchase it online, I considered the practicality for most home cooks and instead modified the recipe by using cornstarch instead. This, combined with the inherent richness of hazelnuts, contributes to an incredibly smooth and delicious ice cream.

Other Nuts

This recipe is pretty versatile. You can seamlessly swap out the hazelnut paste with pistachio paste or even peanut butter. You might even experiment with something like tahini. As long as you’re using purely ground nuts or seeds it should work.

Pairs Great!

I find hazelnut ice cream to have a more mature flavor profile, perhaps more suited for adults. Young Cecilia would have never thought of hazelnut ice cream as an exciting option. This discovery has been a personal revelation, a taste I’ve grown to adore as the years have gone by. Additionally, it works so well with various other ice cream flavors. I particularly love it paired with classic vanilla—vanilla’s versatility is unparalleled—and alongside summery strawberry ice cream. And let’s not forget its affinity for chocolate! Imagine savoring it atop a brownie, a slice of kladdkaka, or accompanied by a drizzle of luscious chocolate sauce. The possibilities are as endless as they are delicious.

Print Recipe

Hazelnut Ice Cream

Ingredients

Hazelnut Paste:

• 150 g toasted hazelnuts

Ice Cream Base:

• 650 g milk
• 120 g sugar
• 40 g milk powder
• 13 g cornstarch
• 5 g salt
• 50 g glucose syrup

Instructions

• Start by making hazelnut paste. Take about 150g of toasted hazelnuts and blend them until smooth in a food processor.
• Scrape down the sides occasionally. The natural oils from the nuts will create a smooth paste; no need to add extra oil. Aim for a very smooth consistency, which might take around 10 minutes of blending.
• Measure out 125g of the prepared hazelnut paste and set it aside.
• In a pot, combine the milk, sugar, milk powder, cornstarch, salt, and glucose syrup.
• Place the pot on the stove and start whisking the mixture over medium-high heat.
• Continue whisking until the mixture comes to a boil. Let it boil for about 30 seconds to a minute, ensuring the cornstarch is fully cooked.
• Pour a small amount of the hot milk mixture into the hazelnut paste.
• Whisk the two together; they should initially separate, which is what we want.
• Gradually add more of the milk mixture while whisking. Eventually, the mixture will come together into a smooth emulsion.
• Add the remaining milk mixture and whisk thoroughly. Scrape down the sides of the bowl to ensure everything is well incorporated.
• Pour the mixture into a container and place it in the refrigerator to chill overnight. This will allow the flavors to meld and develop.
• The next day, strain the chilled mixture through a fine mesh strainer to remove any nut solids. This step ensures a creamy texture for your ice cream.
• Once strained, pour the mixture into your ice cream machine and follow the manufacturer’s instructions for churning.
• After churning, for the best texture and flavor, let the ice cream set in the freezer for 30 minutes to an hour before serving.
• Scoop and enjoy your homemade hazelnut milk ice cream!