“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
- 9 Ounces Whole Hazelnuts Toasted, Skinned and 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