Spanish · Dessert
Spanish Hazelnut Ice Cream
A Spanish-style no-churn hazelnut ice cream built on whipped cream and condensed milk, studded with finely ground toasted hazelnuts for a praline-like depth reminiscent of turrón and avellana sweets from Spain's almond-and-hazelnut growing regions.
$1
15 minsPrep
5 minsCook
380 minsTotal
EasyLevel
Nutrition per serving
469Calories
6.2gProtein
39.9gFat
22.3gCarbs
20.1gSugar
1.7gFiber
159mgSodium
86mgChol
18.7gSat Fat
289mgPotassium
149mgCalcium
0.9mgIron
0.2mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Amaro Averna
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the hazelnuts in a dry pan over medium heat for 4-5 minutes until fragrant, then cool slightly and grind finely in a mixer-grinder or food processor.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Fold the condensed milk, ground hazelnuts, vanilla extract and salt gently into the whipped cream until just combined, keeping as much air in the mixture as possible.
4
Pour into a small loaf tin, smooth the top, and cover tightly with cling film pressed onto the surface.
5
Freeze for at least 6 hours or until firm.
6
Scoop into bowls and scatter the reserved chopped hazelnuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk
- 28g28g Hazelnut, toasted and finely ground
- 3g3g Vanilla Extract
- 0.5g0.5g Salt
- 8g8g Hazelnut, roughly chopped, for scattering, garnish, 1
