Hazelnut-Mascarpone Ice Cream

“I found a recipe in my Greek cookbook for Honey-Baked Figs with Hazelnut Ice Cream and I knew I had to make it. The recipe for the ice cream though was rather dubious, so I searched for a custard based approach and found this. It is intensely rich and smooth with a surprisingly strong hazelnut flavor.” – April Ferre

Hazelnut-Mascarpone Ice Cream

Course: Frozen Desserts


  • 9 Ounces Whole Hazelnuts Toasted, Skinned & Chopped
  • 1 1/4 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 3/4 Cup Sugar
  • 3/4 Teaspoon Kosher Salt
  • 8 Large Egg Yolks
  • 1 Cup Mascarpone Room Temperature
  • 1 Tablespoon Vanilla or Frangelico


  • In a medium saucepan, combine hazelnuts, heavy cream and milk. Bring to a simmer over medium heat, stirring occasionally. Cover and remove from the heat. Cool to room temperature and then refrigerate overnight or up to 36 hours.
  • Return chilled hazelnut mixture to the saucepan and bring to a simmer. Strain through a mesh sieve into a large bowl. Discard hazelnuts.
  • To the medium saucepan, combine sugar, salt and egg yolks. Whisk until smooth. Add warm hazelnut milk followed by the mascarpone and whisk again until combined.
  • Cook over medium-low heat, stirring constantly until thickened and coats the back of a wooden spoon. Strain the ice cream base into a non-reactive container and cool.
  • Once cool add vanilla or Frangelico. Refrigerate overnight.
  • Pour into ice cream canister and freeze in an ice cream maker according to manufacturer's directions. Makes about 1 quart.

2021 Adapted Recipe – April Ferre – Adapted from Serious Eats