Coffee and hazelnut go together perfectly in this irresistible homemade ice cream recipe. Make sure you buy the best quality hazelnut butter you can find.
Also, this recipe works amazingly as an affogato, too! Simply pour a shot of hot espresso over the hazelnut ice cream scoops - heavenly!
Advertisement - Continue Reading Below
- 400 ml whole milk
- 400 ml double cream
- 1 Tbsp. vanilla bean paste
- 4 medium egg yolks
- 100 g caster sugar
- 50 g demerara sugar
- 1 Tbsp. cornflour
- 3 Tbsp. espresso powder
- 2 1/2 Tbsp. hazelnut butter, see intro (above)
- 50 g blanched hazelnuts, toasted and roughly chopped, plus extra to serve
- Step 1Heat milk, cream and vanilla in a pan until steaming. In a heatproof bowl, whisk egg yolks, both sugars, cornflour, espresso powder and hazelnut butter until combined. Pour in warm milk mixture, whisking constantly.
- Step 2Return mixture to the pan, and cook over medium heat, stirring constantly, until thickened. Stir through ½tsp fine salt. Pour into a heatproof bowl or jug, lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool.
- Step 3Once cool, churn mixture in an ice cream machine until frozen. Empty into a freezer-proof container, stir through the hazelnuts, cover, and freeze until solid.
- Step 4Allow to soften at room temperature for 10min. Serve in scoops, sprinkle with extra hazelnuts.
To store: Freeze for up to 1 month. Complete recipe to serve.
Per scoop:
- Calories: 234
- Protein: 3g
- Total fat: 19g
- Saturates: 10g
- Carbs: 12g
- Total sugars: 11g
- Fibre: <1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
