Roasted Hazelnut Chocolate Custard Ice Cream
Inspired by techniques from NYT Cooking.
A chocolate version of our classic custard, set with a little cornflour and made with demerara sugar, then studded with dark-roasted crushed hazelnuts. Deep, nutty and rich.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- baking tray
- clean tea towel
- rolling pin
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 388 kcal |
| Protein | 6.4 g |
| Carbohydrate | 28.9 g |
| of which sugars | 24.1 g |
| of which free sugars | 20 g |
| Fat | 28.8 g |
| of which saturates | 14.4 g |
| Fibre | 2.1 g |
| Salt | 0.29 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Hazelnuts
- 70 g raw shelled hazelnuts
Custard
- 360 ml whole milk
- 360 ml double cream
- 150 g demerara sugar
- 2 tbsp Dutch-process cocoa powder
- 60 g dark chocolate (70%), chopped
- 4 large egg yolks
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tbsp cornflour
- 1
Roast the nuts. Heat the oven to 200 °C. Roast the hazelnuts on the tray for about 10 min until deep golden, then rub off the skins in the tea towel. Cool and crush coarsely with the rolling pin.
- 2
Make the chocolate base. Warm the milk, cream and sugar, whisking, without letting it boil. Whisk in the cocoa until smooth, then the chocolate until melted.
- 3
Prepare the yolks. Whisk the yolks, salt and cornflour together in the heatproof bowl until smooth.
- 4
Temper. Whisk about 250 ml of the hot chocolate mixture into the yolks, then pour everything back into the pan.
- 5
Cook. Stir constantly over low heat for about 5 min, until the custard reaches 77-80 °C and has thickened slightly.
- 6
Chill. Strain, cool in the iced water and chill for at least 4 h.
- 7
Churn and add nuts. Churn until semi-firm, stir in the hazelnuts and freeze for at least 4 h, or overnight.
Storage
Freeze, covered, for up to 2 weeks.
