Toasted Hazelnut And Chocolate Ice Cream Recipes

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Steps:

• Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
• Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
• Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk chocolate hazelnut spread and vanilla extract into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• Turn out the brownie onto a work surface and peel away the parchment paper. Place a 2-quart bombe mold or metal mixing bowl on top of the brownie and using a knife, cut out the shape of the mold. Crumble the trimmings into a bowl to use as garnish on the final bombe. Wrap and set aside the large brownie for final assembly.
• Lightly coat the bombe mold or metal mixing bowl with vegetable oil. Chill in the freezer for 30 minutes to 1 hour. Meanwhile, soften the Coffee Ice Cream in the refrigerator (but do not let melt).
• Remove the mold from the freezer. Using a rubber spatula, quickly spread an even, thick layer of the softened Coffee Ice Cream over the mold to within about 1 1/2 inches of the top. Cover with plastic wrap, pressing to seal the ice cream against the mold and remove any air pockets. Return to the freezer to harden. Meanwhile, soften the Hazelnut Ice Cream in the refrigerator (but do not allow to melt).
• Remove the mold from the freezer. With a spatula, fill the center of the mold with the softened Hazelnut Ice Cream, leaving a 1 1/2-inch space along the top to place the brownie cake. Wrap in plastic wrap and return to the freezer to harden slightly.
• Remove the mold from the freezer and while the Hazelnut Ice Cream is still slightly soft, press the brownie onto the ice cream to form a base. Wrap in plastic and return to the freezer to harden completely, at least 4 hours.
• To make the sweetened whipped cream, in a bowl, beat 1 1/2 cups of the cream with an electric mixer at medium speed until it thickens and starts to hold soft peaks. Add the sugar and vanilla and continue beating until the cream holds peaks, being careful not to overbeat. Refrigerate while assembling the other ingredients.
• To make the Hazelnut Chocolate Sauce, in a medium saucepan, bring the remaining 1 cup of cream and Frangelico to a gentle boil. Remove from the heat. Place the chocolate in a medium bowl and pour the warm cream mixture over it. Let sit for 2 minutes, then whisk until melted and well blended. Whisk in the hazelnuts.
• Remove the bombe from the freezer. To unmold, dip in a pan or sink of warm water. Invert onto a platter or cake plate and carefully remove the mold. (If the ice cream has softened a great deal, return to the freezer to harden.)
• To serve the bombe, spread an even layer of sweetened whipped cream over the bombe and drizzle with the chocolate sauce. Crumble the reserved brownie crumbs over the top and present tableside.
• To serve, cut with a sharp knife that has been dipped in hot water and wiped with a clean cloth before slicing each piece. Serve immediately.
• Preheat the oven to 350 degrees F.
• Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.
• In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
• Remove from the oven and let cool.
• Preheat the oven to 350 degrees F.
• Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.
• Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.
• Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
• Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
• Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.
• In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.
• In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.
• Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.
• Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

Steps:

• Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
• Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
• Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
• In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
• When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°F. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about 1/4 cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
• In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
• In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
• Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
• Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved 1/4 cup toasted hazelnuts and use them to garnish each portion.
• The MOUSSE can be prepared and refrigerated, loosely covered, up to 1 day ahead.

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

Steps:

• 1. Preheat the oven to 325 degrees.
• 2. Toast and skin the hazelnuts.
• 3. Lightly crush the nuts with the bottom of a saute pan.
• 4. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat.
• 5. Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler.
• 6. Tightly cover the top with film wrap.
• 7. Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth.
• 8. Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries).
• 9. Stir crushed berries into chocolate mixture and hold at room temperature.
• 10. Heat the heavy cream and half and half in a 2 1/2-quart saucepan over medium-high heat.
• 11. When hot, add 1/4 cup of sugar, and stir to dissolve.
• 12. Bring cream to a boil.
• 13. Cool overnight in fridge, process in an ice cream maker according to manufacturer's directions.

Steps:

• Whisk first 7 ingredients in large bowl to blend. Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk in oil, vanilla and espresso mixture. Cool to lukewarm.
• Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.
• Preheat waffle iron to medium heat, following manufacturer's instructions. Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula. Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron). Using spatula, transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm in 400°F oven until crisp, about 6 minutes.)
• Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, forming triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cocoa and flour until dissolved. Whisk a small amount of the hot mixture into the egg and egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; add enough milk to fill cylinder 3/4 full. freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., ,

Steps:

• Whisk the milk and cocoa powder together in a small heavy saucepan until blended. Set over low heat and cook, stirring constantly, until the cocoa is completely dissolved.
• Whisk the egg yolks and sugar together in a second small heavy saucepan until thick and lemon-colored. Ladle the hot cocoa mixture a little at a time into the egg mixture, whisking constantly until well blended. Set the saucepan over low heat and cook, stirring constantly, until dense and creamy, about 3 minutes. Strain into a bowl and cool to room temperature, covered with plastic wrap pressed directly to the surface.
• If you have an ice-cream maker, freeze the chocolate mixture in it according to manufacturer's directions. If not, set the bowl on the freezer shelf and let it sit, stirring occasionally, until frozen but still soft and moldable, from 2 to 3 hours. (You can "still-freeze" the ice cream like this up to a day in advance. Let it sit at room temperature until softened, about 10 minutes, before continuing.)
• To form the "truffles"
• Using a 4-ounce ice-cream scoop, scoop up a ball of the chocolate ice cream and poke a hazelnut into the center while the ice cream is still in the scoop. Drop the truffles onto a wax-paper-lined baking sheet. Repeat with the remaining ice cream and hazelnuts, setting the formed truffles and the ice cream in the freezer if they begin to melt. Set the truffles on a level freezer shelf and freeze until firm, about 30 minutes.
• Meanwhile, chop the remaining hazelnuts to the size of the chopped chocolate. Toss the chopped hazelnuts and the chocolate together on a separate baking sheet.
• Take the truffles out of the freezer and roll them one at a time in the chopped chocolate and hazelnuts until they are lightly coated. Return to the wax-paper-lined tray, and when all are coated, return the tray to the freezer. (Depending on the temperature and how quickly the truffles start to melt, you may have to do them in batches.) Freeze at least 2 hours or up to 2 days. If keeping the truffles more than a few hours, transfer them to a covered container once they are frozen solid.
• To serve, let the truffles stand at room temperature until softened, about 5 minutes, before serving. Meanwhile, whip the heavy cream in a chilled bowl until it holds stiff peaks. Divide the whipped cream among chilled plates, mounding it in the center. Top with truffles and serve immediately.