Hazelnut Espresso Chocolate Chunk Ice Cream

Hazelnut Espresso Chocolate Chunk Ice Cream

  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 3 tablespoons espresso powder
  • 5 egg yolks
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chopped chocolate

In a saucepan, whisk together the cream, milk and espresso powder.  Warm over medium low heat, just until hot to the touch.  In a separate bowl, whisk together the egg yolks and sugar.  Slowly stream in about a cup of the hot cream to temper the eggs, then scrape the egg mixture into the saucepan.

Whisk constantly while cooking over medium heat, just until thick enough to coat a spoon.  Whisk in the salt, vanilla and bourbon; pour the custard through a mesh strainer to strain out any bits of cooked egg.  Cover with plastic, resting right against the surface of the custard, and refrigerate overnight.

Churn in your ice cream maker according to the manufacturer's instructions, then stir in the chopped nuts and chocolate.  Transfer to a container and freeze until firm, about 4-6 hours.


Yields about 2 quarts

 

Recipe from Curly Girl Kitchen
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