Tuesday, 21 July 2015

Toasted Hazelnut Coffee and Nutella ice cream

Call me the Dairy Queen

Today’s dessert is nutty, creamy sweet and delicious. It’s almost impossible to go into an ice-cream shop and not see a coffee flavored ice-cream. So I decided that us home cooks should have one in our arsenal as well. And this recipe is even better than the ones in the parlor because its jam packed with toasted hazelnuts and Nutella. As if coffee ice-cream needed to get any more awesome than it already is!

If you have been following all the ice-creams this month you realize that each is a world apart from the last in terms of the flavor. I really wanted a plethora of options so that there would be a recipe for everyone. Something each person can identify as a flavor or ingredient they love. For some that flavor is coffee.

For those of you wondering how I am ‘disposing’ of all the creams I have been churning. At the beginning of the month I sent a message to several persons with a list of all the flavors and told them to pick one that would be theirs. No two persons picked the same thing; each person picked a different flavor which totally surprised me. My younger cousin Morgan, who is obsessed with coffee claimed this ice-cream as hers. One week and one quart later she Snaps me a photo of her empty container.  

In Jeni’s book she says ice-cream making is all about harnessing the flavors, and one thing I can assure you is that these ice-creams are bursting with flavor. This is not a hint of coffee, this is rich strong, lingers on your tongue coffee. Not to mention the touch of hazelnut flavor with the crunchy hazelnuts and the frozen Nutella pieces that melt in your mouth. Yumtastic!

Ingredients (printable recipe)
Jeni’s ice-cream base
2 cup Milk
1 ¼ cup Cream
2/3 cup Sugar
2 tablespoon Corn syrup
3 table spoon Cream cheese
1 table spoon plus 1 teaspoon Corn starch
2 tablespoon milk

2 tablespoon coffee grounds
½ teaspoon hazelnut flavoring
1 cup hazelnut

For the hazelnuts
  • In a dry hot pan over medium heat lightly toast the hazelnuts for 2-5 minutes (it will smell like popcorn) Do not burn, once they are browned Rub together in a paper towel to remove as much skin as possible 
  • Set aside to completely cool
  • Lightly chop in a food processor
For the ice-cream
  • In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
  • In a separate bowl lightly whisk the cream cheese, salt, hazelnut, extract and coffee grounds
  • In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
  • Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
  • Place back on the heat and stir allowing it to slightly thicken for a minute
  • Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove lumps and allow the coffee to steep
  • Pour contents into a zip lock bag
  • Prepare a bowl filled with ice
  • Place the zip lock bags in the ice bath and allow the mixture to completely cool
  • Before churning strain the mixture in a cheese cloth to remove the large particles of ground coffee
  • Churn the milk mixtures in an ice-cream maker
  • Layer in a baking pan, nutella, toasted hazelnuts and ice cream
  • Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.

Greedy Tips:
  • You can use instant coffee if you like but roasted ground coffee beans give a much stronger and robust coffee flavor
Xoxo Greedygirl

No comments:

Post a Comment