Hazelnut praline ice cream – rich and creamy vanilla ice cream filled with pieces of delectable hazelnut praline. Delicious all year round!
I actually made this hazelnut praline ice cream before Christmas and was so busy at the time that I didn’t get round to posting the recipe. I came across the photos while I was having a laptop clean-up and figured that I really should get round to sharing the recipe for it!
It is an incredibly moreish ice cream – a rich and creamy vanilla custard base filled with crushed hazelnut praline. Shop bought ice cream has nothing on homemade; even a simple flavour like vanilla can’t be beaten.
Add to that the gold dust that is hazelnut praline and you have got yourself a real winner. Some of the praline softens into nut studded toffee-like swirls throughout the ice cream; and some remains crunchy providing a fabulous contrast in texture.
It is awesome on it’s own but is also fabulous for scooping on top of warm pies and tarts, brownies or crepes. Basically there is no bad way to eat this ice cream.
I think that this hazelnut praline ice cream works really well all year round; cold weather is no reason to not eat ice cream. Especially if you are serving it with pie!
Hazelnut Praline Ice Cream
- 300 ml (1 1/4 cups) double (heavy) cream
- 500 ml (2 cups) full fat milk
- 160 g (3/4 cup) caster sugar
- 6 large egg yolks
- 1 tsp vanilla bean paste or the seeds from one vanilla pod
- pinch salt
- 150 g (5.3 oz) hazelnuts
- 125 g (2/3 cup) caster sugar
- 2 Tbsp water
- pinch salt
- Pour the cream into a large bowl and set a fine mesh sieve over the top. Heat the milk and sugar together in a saucepan until just coming up to the boil.
- Meanwhile, whisk together the egg yolks in a heatproof bowl. Gradually pour the hot milk into the egg yolks, whisking constantly. Pour the mixture back into the pan.
- Cook over a low heat, stirring constantly until the custard has thickened enough to coat the back of a spoon, don't allow it to get too hot or it will scramble. Pour the custard through the sieve into the cream and whisk together. Whisk in the vanilla and salt. Cover and refrigerate until completely cold. (I refrigerate it overnight).
- While the custard is chilling make the praline. Preheat the oven to 150°C/300°F/gas 2. Spread the hazelnuts on a baking tray and roast for about 20 minutes, stirring every now and again, until richly golden.
- Place the hazelnuts in a clean teatowel and rub to remove the skins. It doesn't matter if you don't get all of it off.
- Line a heatproof tray with some baking parchment. Put the sugar and water in a small saucepan. Bring to the boil and swirl the pan (don’t stir) until the sugar dissolves. Keep cooking until the caramel turns an amber colour. Remove from the heat and tip in the hazelnuts and a pinch of salt, stir until they are covered in the caramel. Pour the praline on to the prepared tray and let it cool completely.
- Churn the chilled custard in an ice cream machine according to the manufacturers instructions. Meanwhile, break the cooled praline into pieces and place in a sturdy food bag. Bash with a rolling pin until it is broken up into small pieces. Alternatively you can pulse it in a food processor.
- Once the ice cream is churned, fold through about 2/3rds of the praline. Transfer to a container and sprinkle over the rest of the praline. Place in the freezer for a couple of hours before serving.