The usual approach is to pick up ice cream from the shop, but fans of fudge and homemade flavors can easily craft a batch at home with a few simple steps. This guide walks readers through a delicious hazelnut ice cream from scratch.
how do you prepare
Begin by reserving one cup of milk. In a non-stick skillet, warm the milk with lemon zest, a vanilla bean, and 14 tablespoons of sugar for several minutes. Keep the mixture gentle and avoid scorching.
Meanwhile, whisk the yolks with cornmeal until smooth using a wooden spoon. When the milk shows gentle simmer around the edges, introduce the yolk mixture and stir with wooden implements for about five minutes to create a creamy, lump-free base.
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After the mixture has thickened, remove the lemon zest and vanilla. Pour the custard into a bowl and let it cool, stirring occasionally. When it has cooled, whisk briefly to restore a light texture. The mixture will form a glossy base that holds together well as it chills. Add crushed hazelnuts and blend until the texture is creamy and evenly speckled. In a separate large bowl, beat egg whites until stiff peaks form.
Fold in nine tablespoons of sugar, allowing it to dissolve as the whites are lifted and folded into the mixture. Fold gently to avoid deflating the meringue. Pour the mixture into a prepared container and place it in the freezer for two hours to set into a rich, smooth ice cream.
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Moments before serving, remove the ice cream from the freezer and scoop into individual cups. Garnish with candied cherries for a bright finish. The same base can be used to craft almond ice cream by swapping in toasted almonds for the hazelnuts.
Ingredients for 6-7 people
200 g roasted hazelnuts, finely ground; 4 eggs; 1 liter of milk; the zest of 1 lemon; 3 tablespoons cornmeal; sugar to taste; candied cherries for garnish; vanilla bean for depth.