Toasted Hazelnut Coffee and Nutella ice cream
original post: http://greedygirlcooks.blogspot.com/2015/07/toasted-hazelnut-coffee-and-nutella-ice.html
Ingredients (printable recipe)
Jeni’s ice-cream base
2 cup Milk
1 ¼ cup Cream
2/3 cup Sugar
2 tablespoon Corn syrup
3 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon milk
added
2 tablespoon coffee grounds
½ teaspoon hazelnut flavoring
1 cup hazelnut
Nutella
Instructions
For the hazelnuts
- In a dry hot pan over medium heat lightly toast the hazelnuts for 2-5 minutes (it will smell like popcorn) Do not burn, once they are browned Rub together in a paper towel to remove as much skin as possible
- Set aside to completely cool
- Lightly chop in a food processor
For the ice-cream
- In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
- In a separate bowl lightly whisk the cream cheese, salt, hazelnut, extract and coffee grounds
- In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
- Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
- Place back on the heat and stir allowing it to slightly thicken for a minute
- Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove lumps and allow the coffee to steep
- Pour contents into a zip lock bag
- Prepare a bowl filled with ice
- Place the zip lock bags in the ice bath and allow the mixture to completely cool
- Before churning strain the mixture in a cheese cloth to remove the large particles of ground coffee
- Churn the milk mixtures in an ice-cream maker
- Layer in a baking pan, nutella, toasted hazelnuts and ice cream
- Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.
Greedy Tips:
You can use instant coffee if you like but roasted ground coffee beans give a much stronger and robust coffee flavor