Melissa Clarks Chocolate Hazelnut Ice Cream – a delicious recipe with heavy cream, milk, sugar, salt, egg yolks, chocolate hazelnut spread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
2
Remove pot from heat.
3
In a separate bowl, whisk yolks.
4
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.
5
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).
6
Strain through a fine-mesh sieve into a bowl.
7
Whisk chocolate hazelnut spread and vanilla extract into base.
8
Cool mixture to room temperature.
9
Cover and chill at least 4 hours or overnight.
10
Churn in an ice cream machine according to manufacturers instructions.
11
Serve directly from the machine for soft serve, or store in freezer until needed.
874
kcal
Calories
59
g
Fat
58
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup heavy cream, 2 cups whole milk, 1/4 cup sugar, ⅛ teaspoon fine sea salt, and more.
Yes, Melissa Clarks Chocolate Hazelnut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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