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.
*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.