Oh, let me tell you about Hazelnut Truffle Ice Cream—this recipe is a game-changer! I first stumbled upon it on a hot summer day at my best friend’s birthday party. The moment I took my first bite, it felt like a little slice of heaven melting in my mouth. It was creamy, rich, and had these delightful pockets of chocolate truffles scattered throughout. From then on, I decided I had to make this ice cream myself, and let me tell you, it’s become a staple in my freezer ever since.
What I love most about this ice cream is that it combines two of my all-time favorite flavors: hazelnut and chocolate. When I make this at home, I often reminisce about those joyful days spent in the kitchen with my family, trying to perfect this recipe. Plus, it’s just plain fun to make! The best part? You can enjoy it any time—at a party, as an afternoon treat, or even as a guilty pleasure during a movie night.
What’s in Hazelnut Truffle Ice Cream?
Heavy Cream: This is what gives your ice cream that velvety texture. I usually opt for organic heavy cream because you can really taste the difference.
Milk: Whole milk is my go-to for this recipe. It adds creaminess without being overly rich. You could substitute with a lighter milk if that’s your preference.
Granulated Sugar: This sweet ingredient is essential for bringing out the flavors and balancing the nuttiness of the hazelnut.
Eggs: A couple of large eggs provide that ideal custard base, making the ice cream rich and creamy. I prefer to use fresh, free-range eggs for optimal flavor.
Hazelnut Paste: The star of the show! You can buy this online or at specialty shops, but it’s often more fun to make your own from roasted hazelnuts.
Chocolate Truffles: These little bites of joy are what make this ice cream special! You can use store-bought truffles or make your own, which is a fun treat to prepare ahead of time.
Is Hazelnut Truffle Ice Cream Good for You?
Oh, let’s be real—this isn’t exactly health food, but everything in moderation, right?
Heavy Cream: It’s high in fat, which gives that luscious mouthfeel, but that means you should enjoy this treat sparingly.
Hazelnut Paste: Hazelnuts are a good source of vitamins and healthy fats. They contain antioxidants and are believed to have heart-health benefits, so there’s a tiny bit of redeeming health factor in this indulgent treat!
Eggs: Packed with protein and vitamins, eggs can add some nutritional value, too. Who knew ice cream could be a little nutritious?
Overall, just be mindful of portion sizes as it can be easy to scoop one too many bowls!
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup hazelnut paste (store-bought or homemade)
– 1 cup chopped chocolate truffles (your choice!)
This recipe serves about 6 to 8 people, depending on how generous you are with the scoops!
How to Make Hazelnut Truffle Ice Cream?
1. In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat, stirring occasionally until steaming, but not boiling.
2. In a mixing bowl, whisk the eggs with the remaining sugar until light and fluffy.
3. Gradually pour a little bit of the hot cream mixture into the eggs, whisking continuously to temper the eggs. This helps prevent them from scrambling!
4. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5–7 minutes).
5. Remove from heat and stir in the hazelnut paste. Let it cool to room temperature before refrigerating it until chilled (at least 4 hours or overnight for best results).
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
7. Just before transferring the ice cream to a storage container, fold in the chocolate truffles.
8. Transfer it to a freezer-safe container and freeze for several hours or until firm.
A Little Extra Something
Feel free to get creative with this recipe! You could mix in some chopped hazelnuts for added crunch or swirl in a chocolate fudge for an even sweeter twist! And don’t worry if you don’t have an ice cream maker—use a resealable bag method or freeze the mixture in a container, stirring every 30 minutes for a few hours until it’s creamy.
I can’t wait for you to try this Hazelnut Truffle Ice Cream. It’s perfect for any occasion or simply when you need a bit of chocolatey goodness. If you make it (which I hope you do!), drop me a line and let me know how it turns out. Happy cooking!