Hazelnut Coffee Ice Cream

Hazelnut Coffee Ice Cream

It’s been awhile since I’ve posted, sorry about that! Summer is flying by, and I’m enjoying every minute of it. I have 3 recipes to share with you, but I had to start with this: it’s a nice, smooth coffee ice cream that’s not too strong, mixed with ground hazelnuts. It even has cream cheese in it, so you know it’s gotta be good!

Hazelnut Coffee Ice Cream

I’ve made more ice cream this summer than I have in my life, and it’s been a delicious adventure. The original recipe for this called for hazelnut butter, but I found a bag of hazelnuts at Walmart (score!) so I just toasted them on the stove and ground them in my Ninja. I’m sure you could use Nutella as a replacement, or just put some chopped hazelnuts into your ice cream.

Hazelnut Coffee Ice Cream

I stopped making long pictures with words because honestly? I plan on never making money off this blog, so I don’t care about boosting my page views or getting popular. I would love for my blog to grow, but for now I want to focus on the FOOD! šŸ™‚

*Makes 6-8 servings (1 quart + 1 bowl)

Ingredients:
1/3 c.Ā sugar
2 T.Ā corn syrup
3 T.Ā espresso powder
2 c.Ā  2% milk
1 Ā¼ c. cream
Ā½ c. french press coffee or espresso
2 T.Ā cornstarch
4 oz. cream cheese, softened
2 T. finely ground hazelnuts

Directions:
CombineĀ sugar, corn syrup, espresso powder, milk, cream, and coffee in a large saucepan and stirĀ over medium heat until steaming. Turn heat to low. Whisk togetherĀ cornstarch and 1/4 cup of the hot milkĀ mixture in a small bowl, then add itĀ back to the saucepan. Turn heat back to medium and whiskĀ for 5 minutes, until mixture is thickened.Ā In a large jug, stir cream cheese and hazelnuts until blended. WhiskĀ in 1/4 cup of the hot milk mixture until smooth, then whisk in remaining milk mixture.Ā Place the jugĀ in the fridge or freezer until it is completely cool.Ā Pour mixture into ice cream maker and freeze according to the manufacturers instructions. Transfer to a container with a tight-fitting lid and freeze for a few hours until firm. It’s especially good when topped with chocolate syrup and chopped hazelnuts!

Source: Top with CinnamonĀ 

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