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We All Scream, Howdy Hazelnut

July 10, 2009


Summer is the season for ice cream. Since I only recently unearthed my old-fashioned ice-cream maker; I thought I’d start slow this year by making a classic ice cream flavor.

But the online recipes I found with herb (lavender and basil) and heat (jalapeno and ginger) additions were really over the top.  I’m a fairly straight-forward gal when it comes to the cream…not totally plain vanilla by any stretch, but a combo of vanilla and chocolate taken up a notch by something crunchy is my number one choice.

This recipe for French Vanilla with Toasted Hazelnuts & Nutella Ice Cream (or as I like to call it, Howdy Hazelnut) is a sort of rip from the Hazelnut Chip served at the almighty Graeter’s (alas, this flavor is no longer on its seasonal menu). It’s a stretch to say my version even comes close to competing with this Cincy institution’s pint, but, it’ll do on a sweaty, summer day when you’re dying for a cone.

Sweet (cold) dreams.

Howdy Hazelnut

*The French Vanilla base of this recipe is from “Ben & Jerry’s Homemade Ice Cream & Dessert”
**makes 1 quart

  • 2 large eggs
  • ¾ cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • ¼ cup of Nutella (you can add as much as ½ cup if you want more chocolate flavor)
  • ½ cup of hazelnuts; toasted and coarsely chopped

1.    Whisk the eggs in a mixing bowl until light and fluffy (1 to 2 minutes).
2.    Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla – whisk to blend.
3.    Transfer the mixture to an ice cream maker and freeze following the manufactures instructions.
4.    Add Nutella and toasted hazelnuts after ice cream stiffens (about 2 minutes before it is done) let it continue processing.