Ice cream is never just for kids in the summer. Kidults and grownups need ice cream too! While storebought ice creams are usually high in sugar content, we could make our homemade version to make it less evil yet more flavorful! I started making homemade ice cream years ago from a variety of cookbooks and have become very addictive to both the making process and the finished products. Once you try making homemade ice cream, you would agree with me storebought ones are no competition. This Homemade Chocolate Hazelnut Ice Cream is just a regular in my freezer every summer! It’s far easier to make than you might have thought!
Step 1: Gather Ingredients for Making Homemade Unsweetened Chocolate Hazelnut Butter (About 2 Cups)
450g Unsalted Hazelnut
¼ cup unsweetened cocoa powder (I used Cacao Barry Extra Brute here)
2 tsp Vanilla extract (I used my Homemade version, haha, so it’s less intense)
Salt (to taste)
Step 2: Bake the Unsalted Hazelnuts to Intensify Flavor
Preheat the oven to 120C.
Wrap a 13” x 9” baking pan with aluminium foil.
Spread all the unsalted hazelnuts onto a baking pan (without stacking one another).
Place the pan of hazeluts in the oven for around 15 mins to lightly brown them. This could help accentuate the hazelnut flavor.
Let the baked hazelnuts cool for around 30mins.
Step 3: Turn the Baked Hazelnuts Into Homemade Choco-Hazelnut Butter!
Place the baked hazeluts in a food processor. Process the nuts for around 6-8 mins to hazelnut butter. You should be able to see the nuts become a shiny liquidy paste (as natural oil is released).
Add cocoa powder, vanilla extract and salt. I used less than ¼ tsp of salt here. Pulse the Chocolate Hazelnut butter a few times to mix well.
Now you’ve made your Homemade Unsweetened Chocolate Hazelnut Butter.
Reserve ½ cup for the Homemade Unsweetened Chocolate Hazelnut butter for the ice cream and save the rest for other yummy uses.
Step 4: Gather the Ingredients for the HOMEMADE CHOCOLATE HAZELNUT ICE CREAM (makes About 1 Qt.)!
This is partially adapted from the recipe of ‘The Buckeye State Ice Cream’ in Jeni’s Splendid Ice Creams At Home by Jeni Britton Bauer.
Ice Cream Base Ingredients:
2 cups whole milk
4 teaspoon cornstarch
1½ ounces cream cheese, softened
½ cup Homemade Unsweetened Chocolate Hazelnut Butter
1¼ cups heavy cream
⅔ cup sugar
4 tablespoons light corn syrup
Step 5: Prep for the Ice Cream Base
Mix about 2 tablespoons of the milk with the cornstarch in a small container to make a smooth slurry.
Whisk the cream cheese, the HOMEMADE CHOCOLATE HAZELNUT BUTTER in a medium bowl until smooth.
Fill a large bowl with ice and water.
Step 6: Start Cooking! Heat It Up!
Combine the remaining milk, heavy cream, sugar, corn syrup in a saucepan, bring to a rolling boil over medium-high heat for 4 minutes.
Remove from heat. Whisk in the cornstarch slurry slowly into the milk-cream-sugar-syrup mixture.
Bring the mixture back to a boil over medium-high heat and keep stirring until slightly thickened for around 1 minute. Remove from heat.
Step 7: Whisk, Sieve & Chill!
Gradually whisk the hot milk mixture into the ‘HOMEMADE CHOCOLATE HAZELNUT BUTTER-cream cheese’ mixture until smooth. I added an additional step. Pour the mixture through a sieve into another large container. This can ensure a velvety smooth ice cream base.
Place the sieved ice cream base right on top of the prepared bowl of ice and water. Let stand until cold for about 30 minutes. I rotated the bowl of ice cream base and stirred the mixture occasionally to ensure even cooling.
Step 8: Churn, Freeze & Serve!
Pour the ice cream base into the ice cream maker and churn for 60 mins.
After the hour of churning, the ice cream is almost done.
Pack the ice cream into a storage container and seal with an airtight lid. Freeze it in the coldest part of the freezer to firm it up overnight.
Voila! Enjoy the HOMEMADE CHOCOLATE HAZELNUT ICE CREAM! You may sprinkle chopped nuts (like mine) or drizzle chocolate sauce on top, serve it whatever way you want!
Second Prize in the