Coffee Hazelnut Ice Cream

Introduction

History

Coffee Hazelnut Ice Cream is a modern twist on traditional ice cream flavors. The combination of coffee and hazelnut has been popular in desserts for many years, and this recipe brings those flavors together in a refreshing and indulgent frozen treat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to dissolve the coffee granules completely in hot water before adding them to the marshmallow crème.

- Be sure to chop the toasted hazelnuts finely for a smooth texture in the ice cream.

- For a stronger coffee flavor, you can add more instant coffee granules to the mixture.

- To prevent ice crystals from forming, be sure to mix the ice cream mixture well before freezing.

Serving Suggestions

Serve Coffee Hazelnut Ice Cream in chilled bowls or cones for a refreshing and satisfying dessert. Top with additional chopped hazelnuts for added crunch.

Cooking Techniques

The key to making a smooth and creamy ice cream is to mix the ingredients well before freezing. Be sure to beat the mixture with an electric mixer until it becomes smooth and fluffy.

Ingredient Substitutions

If you don't have hazelnut liqueur on hand, you can substitute with vanilla extract or almond extract for a different flavor profile.

Make Ahead Tips

Coffee Hazelnut Ice Cream can be made ahead of time and stored in the freezer for up to a week. Simply remove from the freezer a few minutes before serving to soften slightly.

Presentation Ideas

Serve Coffee Hazelnut Ice Cream in elegant glass bowls or dessert cups for a sophisticated presentation. Garnish with a sprig of mint or a drizzle of chocolate sauce for a decorative touch.

Pairing Recommendations

Coffee Hazelnut Ice Cream pairs well with a hot cup of espresso or a glass of dessert wine. The rich flavors of the ice cream complement the bold flavors of coffee and wine.

Storage and Reheating Instructions

Store leftover Coffee Hazelnut Ice Cream in an airtight container in the freezer for up to a week. To reheat, let the ice cream sit at room temperature for a few minutes to soften before serving.

Nutrition Information

Calories per serving

Each serving of Coffee Hazelnut Ice Cream contains approximately 250 calories.

Carbohydrates

Each serving of Coffee Hazelnut Ice Cream contains approximately 25 grams of carbohydrates.

Fats

Each serving of Coffee Hazelnut Ice Cream contains approximately 15 grams of fats.

Proteins

Each serving of Coffee Hazelnut Ice Cream contains approximately 2 grams of proteins.

Vitamins and minerals

Coffee Hazelnut Ice Cream is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy and nuts. It may not be suitable for those with allergies to these ingredients.

Summary

Coffee Hazelnut Ice Cream is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Coffee Hazelnut Ice Cream is a decadent and flavorful dessert that combines the rich flavors of coffee and hazelnut in a creamy frozen treat. This recipe is perfect for special occasions or as a refreshing treat on a hot day. Enjoy the indulgent flavors of coffee and hazelnut in every bite of this delicious ice cream.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Coffee Hazelnut Ice Cream. It was a warm summer day, and I was visiting my dear friend Margaret who had just returned from her trip to Italy. She had brought back a stack of recipe cards, each filled with delicious Italian dishes that she had learned to make during her travels. As we sat in her cozy kitchen, sipping on espresso and catching up on old times, Margaret pulled out a card with a picture of a decadent-looking coffee ice cream topped with crunchy hazelnuts.

"I learned to make this Coffee Hazelnut Ice Cream from a charming old woman in a small village in Tuscany," Margaret explained, her eyes sparkling with excitement. "It's the perfect balance of rich coffee flavor and creamy texture, with a delightful crunch from the toasted hazelnuts. I thought you might like to give it a try."

I eagerly took the recipe card from Margaret's outstretched hand, my curiosity piqued. I had always been a lover of ice cream, and the thought of making my own homemade version with the unique twist of coffee and hazelnuts seemed too good to pass up.

As I read through the ingredients and instructions, I couldn't help but marvel at the simplicity of the recipe. It called for just a few basic ingredients – heavy cream, whole milk, sugar, eggs, instant espresso powder, and chopped hazelnuts – yet promised a dessert that was sure to impress even the most discerning of palates.

With Margaret's guidance, I set to work in her well-stocked kitchen, carefully following each step of the recipe. I heated the cream and milk in a saucepan until just simmering, then whisked in the sugar and espresso powder until dissolved. In a separate bowl, I beat the eggs until pale and fluffy, then slowly poured in the hot cream mixture, stirring constantly to prevent curdling.

Once the custard had thickened enough to coat the back of a spoon, I strained it through a fine mesh sieve to remove any lumps or bits of scrambled egg. I then transferred the mixture to a clean bowl and placed it in the refrigerator to chill, allowing the flavors to meld and develop.

As the custard cooled, I toasted the hazelnuts in a dry skillet until fragrant and golden brown, then chopped them into small pieces to add a crunchy contrast to the smooth ice cream. Once the custard had chilled completely, I poured it into my trusty ice cream maker and let it churn away, patiently waiting for the magic to happen.

After what seemed like an eternity, the ice cream had reached the perfect consistency – thick, creamy, and flecked with bits of chopped hazelnuts. I spooned it into a container and popped it into the freezer to firm up, eagerly anticipating the moment when I could finally dig in and savor the fruits of my labor.

When the time finally came to taste the Coffee Hazelnut Ice Cream, I was not disappointed. The first spoonful was a revelation – the bold, bittersweet flavor of the coffee mingled with the subtle sweetness of the cream, while the crunchy hazelnuts added a delightful crunch that kept me coming back for more.

As I savored each bite, I couldn't help but feel a sense of pride and accomplishment. Not only had I successfully recreated a beloved Italian dessert from scratch, but I had also discovered a new favorite flavor combination that I knew would become a staple in my own kitchen for years to come.

And so, thanks to Margaret's generosity and the wisdom of that charming old woman in Tuscany, I had unlocked the secret to making the most delicious Coffee Hazelnut Ice Cream I had ever tasted. It was a moment of pure joy and satisfaction, one that I would always cherish and remember fondly whenever I indulged in a scoop of that heavenly dessert.

Categories

| Cathy's Recipes | Coffee Recipes | Hazelnut Liqueur Recipes | Hazelnut Recipes | Heavy Cream Recipes | Ice Cream Recipes | Italian Recipes | Marshmallow Recipes |

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