Hazelnut Ice Cream

Preparation info

  • Difficulty


  • Yield

    2½ quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Serve with warm Chocolate and Caramel Sauces. Try substituting pecans for hazelnuts.


  • cups milk
  • cups heavy (whipping) cream
  • 16 ounces hazelnuts, toasted, skinned, and coarsely chopped
  • 18 large egg yolks
  • cups sugar
  • ½ teaspoon salt


Place the milk and cream in a heavy-bottomed saucepot. Add the hazelnuts and scald the mixture. Remove the pot from the heat, cover, and let the hazelnuts steep in the milk for 15 minutes.

Whisk the egg yolks with the sugar and salt in a large mixing bowl. Bring the hazelnut milk back to a boil and slowly whisk it into the eggs.

Refrigerate the ice cream base until cold, and then strain it.

Freeze according to ice cream machine manufacturer’s instructions.