Hazelnut Praline Ice Cream
A rich and creamy hazelnut ice cream made with a custard base, infused with toasted hazelnuts and layered with a smooth homemade praline paste.
Servings: 6 Servings
Equipment
- Saucepan
- Food Processor
- Fine mesh strainer (optional)
- Ice cream maker
- Freezer-safe container
Ingredients
Praline Paste
- ¾ cup (150g) granulated sugar
- 1 cup (140g) toasted hazelnuts
- pinch fine sea salt
Ice Cream Base
- 1 cup (240ml) whole milk
- 2 cups (480ml) heavy cream
- ¾ cup (150g) granulated sugar, divided
- pinch fine sea salt
- 4 large egg yolks
- ½ cup (70g) toasted hazelnuts
- 1 teaspoon vanilla extract
Instructions
Praline Paste
- Add sugar to a dry saucepan over medium heat and let it melt into a deep amber caramel.
- Stir in hazelnuts and a pinch of salt, coating evenly.
- Pour onto parchment and let cool completely.
- Break into pieces and blend in a food processor until smooth and glossy (5–10 minutes).
Ice Cream Base
- In a saucepan, combine milk, cream, ½ cup sugar, and salt. Heat until steaming.
- Add toasted hazelnuts and let steep for 20–30 minutes.
- Blend mixture until smooth and strain if desired.
- In a bowl, whisk egg yolks with remaining ¼ cup sugar.
- Slowly pour warm mixture into yolks while whisking.
- Return to saucepan and cook over medium-low heat until slightly thickened and coats the back of a spoon.
- Strain though a cheese cloth over a fine mesh strainer.
- Add in the vanilla and stir.
- Chill completely.
Churning + Assembly
- Churn according to ice cream maker instructions until soft-serve consistency.
- Layer ice cream into a container, piping or drizzling additional praline paste between layers.
- Lightly swirl and freeze for 4–6 hours until firm.
Notes
Toast hazelnuts in a dry pan over medium heat, stirring often, until fragrant and lightly golden.
Blend praline fully—do not stop at the crumb stage.
Chill the base completely before churning for the best texture.
Lightly warm the praline paste before layering to make piping easier.
Do not over-swirl to keep visible ribbons.
Blend praline fully—do not stop at the crumb stage.
Chill the base completely before churning for the best texture.
Lightly warm the praline paste before layering to make piping easier.
Do not over-swirl to keep visible ribbons.
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