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Rich and Creamy Chocolate Hazelnut Ice Cream

Kathleen R. Coffey
An indulgent homemade ice cream combining the creaminess of milk chocolate with the rich, nutty taste of toasted hazelnuts.
Finished with chunks of chocolate for texture, this dessert delivers both elegance and comfort in every scoop.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, European fusion
Servings 8 ½-cup per servings

Equipment

  • 1 Half-Sheet Baking Pan
  • 1 Food processor
  • 1 Heavy-Bottom Saucepan
  • 1 fine mesh strainer
  • 1 large mixing bowl
  • 1 whisk
  • 1 Ice Cream Maker

Ingredients
  

  • 1 ½ cups 185 g hazelnuts
  • 1 cup 237 ml whole milk
  • 2 cups 375 ml heavy cream, divided
  • ¾ cup 150 g granulated sugar
  • ¼ teaspoon coarse salt
  • 8 oz 230 g milk chocolate, finely chopped, divided
  • 5 large egg yolks
  • ⅛ teaspoon vanilla extract

Instructions
 

  • Toasting the Hazelnuts for Rich Flavor: Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single, even layer on an ungreased half-sheet baking pan.
    Slide the pan into the center rack and roast the nuts for 10–12 minutes, stirring once or twice during the process to ensure they brown evenly.
    You’ll know they’re ready when the skins begin to crack and the nuts turn a light golden brown with a warm, nutty aroma filling the kitchen.
    Remove from the oven and let them cool completely—this is important to avoid releasing excess steam when chopping.
    Once cooled, place the nuts in a clean kitchen towel and rub them together to remove as much of the skins as possible.
    It’s fine if a few bits remain. Transfer the peeled nuts to a food processor and pulse until very finely chopped, almost like coarse sand—this ensures maximum flavor infusion later.
  • Infusing the Cream with Hazelnut Essence: In a heavy-bottom saucepan, combine the whole milk, 1 cup of the heavy cream, granulated sugar, and coarse salt.
    Place the pan over medium heat and stir gently until the sugar is completely dissolved and the liquid is steaming but not boiling.
    Remove from heat, stir in the finely chopped hazelnuts, and cover with a lid.
    Let the mixture steep at room temperature for 1 hour, allowing the milk and cream to fully absorb the nutty aroma and flavor.
  • Creating a Silky Chocolate Base: While the hazelnut mixture is steeping, place 4 ounces (half) of the chopped milk chocolate into a large, heat-safe mixing bowl.
    In a small saucepan, heat the remaining 1 cup of heavy cream until it just reaches a boil.
    Immediately pour the hot cream over the chocolate, making sure all the pieces are submerged.
    Let it sit undisturbed for 5 minutes, then gently whisk until the chocolate melts completely and the mixture becomes smooth and glossy.
    This will form the luscious chocolate component of your ice cream.
  • Straining and Preparing the Custard Base: Once the hazelnut infusion time is complete, set a fine-mesh strainer over a clean mixing bowl and pour the milk-cream-hazelnut mixture through it.
    Use the back of a spoon to press firmly on the nuts, extracting every last drop of flavored liquid. Discard the solids. Return the strained, infused milk to the saucepan and warm it gently over medium-low heat.
    In a separate bowl, whisk the egg yolks until smooth and slightly thickened.
    Slowly ladle about one-third of the warm hazelnut milk into the yolks while whisking constantly—this gradual process is called tempering and prevents the eggs from scrambling.
    Once combined, pour the yolk mixture back into the saucepan with the rest of the milk.
    Cook over medium heat, stirring constantly with a heatproof spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not boil, as this can curdle the eggs.
  • Combining Custard and Chocolate: Strain the hot custard once more through a clean fine-mesh strainer directly into the bowl containing the melted chocolate mixture.
    This double-straining ensures an ultra-smooth, lump-free texture.
    Add the vanilla extract and gently stir until the custard and chocolate are fully combined into a silky, uniform base.
  • Thorough Chilling for Maximum Creaminess: Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming.
    Refrigerate for at least 4 hours or, for best results, overnight.
    This step allows the flavors to fully develop and the mixture to reach an ideal churning temperature.
  • Churning into Ice Cream Perfection: Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions—this usually takes 20–25 minutes.
    During the last 5 minutes of churning, add the remaining 4 ounces of chopped milk chocolate so they’re evenly distributed throughout the ice cream.
  • Final Freezing and Serving: Transfer the freshly churned ice cream to a freezer-safe container, smoothing the top with a spatula.
    Cover tightly and freeze for at least 2–4 hours to allow it to firm up to a scoopable consistency.
    Serve in chilled bowls or cones, and enjoy the luxurious blend of creamy chocolate and roasted hazelnut in every bite.

Notes

  • Toasting hazelnuts intensifies their nutty aroma and adds depth to the ice cream’s flavor.
  • Removing most of the skins prevents bitterness and ensures a smoother texture.
  • Steeping the chopped nuts in warm milk allows for maximum flavor infusion.
  • Double-straining the custard results in a velvety, lump-free ice cream base.
  • Chilling the custard overnight improves texture and enhances flavor development.
  • Adding chopped chocolate during the last minutes of churning ensures even distribution.
  • Use high-quality milk chocolate for a smoother melt and richer taste.
  • Always temper egg yolks to prevent curdling when making custard.