Hazelnut Chocolate Chip Ice Cream
This post is brought to you by Safest Choice eggs.
The end of August is approaching quickly (how? why?!) and I’m only just bringing you a brand new ice cream recipe. Forgive me! I’ve made up for it, I hope, by making it extra special. Hazelnut chocolate chip ice cream!
Emphasis on the hazelnut, because this ice cream is packed with them. There is no skimping of hazelnuts in this ice cream. I wouldn’t do such a thing! Nothing irks me more than the idea of vanilla ice cream, flecked with the occasional chopped hazelnut, being masqueraded as true hazelnut ice cream.
So, how are we going to make said hazelnut ice cream? We’re going to swirl homemade hazelnut butter into the creamiest of creamiest ice cream custard bases. Go big or go home. My favorite motto (as evidenced these homemade ice cream drumsticks) as far as ice cream is concerned…
Yes! We’re going to make our very own homemade hazelnut butter! This stuff is pure gold, and might easily become the best thing that you’ve ever made in your food processor.
Ok, so here’s the deal. This part of the recipe is a teensy bit high-maintenance, but sometimes the best recipes take a little bit more work. You feel me? Let me elaborate.
Hazelnuts are nine times out of ten sold in whole form with the skins on. This is actually a good thing, because it means that we’re getting quality hazelnuts with better flavor, but this comes with a downside too.
Hazelnut skin is fairly bitter in flavor, so it is best to remove all or as much of that skin as possible. Guys, I’m not going to sugar coat this. It’s a bit of a pain in the butt. I’ve talked about this before, in detail, on the blog.
This hazelnut ice cream recipe uses the old-fashioned method. Whole, skin-on hazelnuts are toasted in the oven, placed between clean kitchen towels, and rubbed back and forth to create friction and rub off the hazelnut skin.
I’m not going to lie. It is a process that takes time, arm muscle, and patience. You might curse me (repeatedly) halfway through it, but ultimately it is worth the effort! Really, promise. If you’re looking for an easier method, Rosy Levanbaum’s method of blanching hazelnuts (check the recipe notes in this post for detail instructions) also works, but I find that it changes the texture of the hazelnuts and produces a less optimal hazelnut butter.
The good news? Once you have prepared and made the hazelnut butter for this recipe, the rest of the ice cream comes together so quickly and effortlessly! The chocolate is drizzled into the ice cream just as it is finishing churning, creating flecks of semisweet chocolate that melt in your mouth with each spoonful.
My favorite ice cream custard bases are made with eggs (you can’t beat the flavor and creaminess they offer). This one, inspired by Serious Eats, requires no tempering or additional hassle. Whenever I’m working with raw egg applications, I always turn to my favorite Davidson’s Safest Choice pasteurized eggs.
I’m able to taste and adjust flavors as much as I want in the cooking process (yes, even while the ice cream base is uncooked) with total peace of mind. This is wonderful for me, as a recipe tester, but even better for you. It gives you the ability to make little tweaks to raw egg recipes along the way, and adjust flavors to your liking much more easily.
Not only are Davidson’s Safest Choice pasteurized eggs are hormone and antibiotic free – and have earned the Seal of Approval from the American Culinary Federation –but they also undergo an all-natural egg pasteurization process that eliminates the risk of salmonella in the eggs before they even enter your kitchen.
Obviously, this ice cream is perfect for these last few hot days of summer (I mean, isn’t all ice cream?), but the flavors are totally appropriate any day of the year!
Yes, even those dreaded winter months.
Hazelnut Chocolate Chip Ice Cream
- 1 cup (roughly 5.25 ounces) raw hazelnuts, skin-on
Ice Cream Base
- 6 Safest Choice pasteurized egg yolks
- 3/4 cup (150 grams) granulated sugar
- 1 and 1/2 cups (350 mL) whole milk
- 1 and 1/2 cups (350 mL) heavy cream
- 1/2 teaspoon pure vanilla extract
- small pinch of kosher salt
- 2 ounces semi-sweet chocolate, broken into small pieces
- 1 tablespoon (15 grams) unsalted butter
- For the full ice cream recipe instructions, visit the Safest Choice recipe center.
Tips For Success:For additional texture in every bite, feel free to reserve a few whole, skinned hazelnuts. Finely chop and add them to the ice cream in the last few minutes of churning!
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This post was created in partnership with Safest Choice eggs. I am a proud member of Safest Choice Eggs’ Darling Dozen. Thank you for your continued support!