Roasted Hazelnut Chocolate Custard Ice Cream
By Joe
Source: NYT Cooking.
A chocolate version of our vanilla custard, set with a little cornflour and made with demerara sugar, then studded with dark-roasted crushed hazelnuts. Deep, nutty and rich.
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Method
- 1
Roast the nuts. Heat the oven to 200 °C. Roast the hazelnuts on the tray for about 10 min until deep golden, then rub off the skins in the tea towel. Cool and crush coarsely with the rolling pin.
- 2
Make the chocolate base. Warm the milk, cream and sugar, whisking, without letting it boil. Whisk in the cocoa until smooth, then the chocolate until melted.
- 3
Prepare the yolks. Whisk the yolks, salt and cornflour together in the heatproof bowl until smooth.
- 4
Temper. Whisk about 250 ml of the hot chocolate mixture into the yolks, then pour everything back into the pan.
- 5
Cook. Stir constantly over low heat for about 5 min, until the custard reaches 77-80 °C and has thickened slightly.
- 6
Chill. Strain, cool in the iced water and chill for at least 4 h.
- 7
Churn and add nuts. Churn until semi-firm, stir in the hazelnuts and freeze for at least 4 h, or overnight.
Storage
Freeze, covered, for up to 2 weeks.
Free sugars
20 g per serving
40 % of the 50 g daily maximum · 80 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- baking tray
- clean tea towel
- rolling pin
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 388 kcal |
| Protein | 6.4 g |
| Carbohydrate | 28.9 g |
| of which sugars | 24.1 g |
| of which free sugars | 20 g |
| Fat | 28.8 g |
| of which saturates | 14.4 g |
| Fibre | 2.1 g |
| Salt | 0.29 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
