Coffee and Hazelnut Ice Cream

If you can’t get hold of hazelnut butter, use another nut butter of your choice. Look for a lighter-coloured hazelnut butter, as the more roasted varieties will add a hint of bitterness.

By The Good Housekeeping Cookery TeamPublished: 04 October 2021

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Cooking notes: plus cooling and freezing

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Yields:: 10
Prep Time:: 15 mins
Cook Time:: 15 mins
Total Time:: 30 mins
Cal/Serv:: 234

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. Step 4Allow to soften at room temperature for 10min. Serve in scoops, sprinkle with extra hazelnuts.