Hazelnut Ice Cream (Glace aux avelines)

Ingredients

• 100 gHazelnut
• 1000 mlMilk
• 200 mlCream
• 6 pcsEgg yolk
• 150 gSugar
• 1 tspVanilla
• 1 gSalt

Instructions

1. 1

   Prepare hazelnut paste

   • Toast the hazelnuts (100 g) in a dry pan over medium heat until fragrant and lightly browned; let cool.
   • Grind the cooled nuts very finely in a food processor or mortar. Add 2–3 tbsp (≈30 ml) of the milk (from the 1 L) while grinding until a thick, spreadable paste forms.
   • Set the hazelnut paste aside.
2. 2

   Infuse milk with hazelnut paste

   • Bring 1 L milk to a boil in a saucepan. Remove from heat, stir in the hazelnut paste and let steep for 20 minutes with the heat off, covered.
   • Strain the milk through a fine sieve or cloth, pressing the paste to extract flavor. Return the strained liquid to the saucepan and keep warm.
3. 3

   Make crème anglaise and finish the ice cream

   • Whisk the egg yolks (6) with the sugar (150 g) until pale and slightly thickened.
   • Slowly pour the hot hazelnut milk in a thin stream into the yolks while stirring constantly (tempering), then return everything to the pan.
   • Cook gently, stirring constantly, until the custard coats the back of a spoon (about 82 °C). Do not boil.
   • Remove from heat, stir in the cream (200 ml) and vanilla extract (1 tsp). Strain through a fine sieve, cool, and refrigerate until thoroughly chilled (min. 4 hours or overnight).
   • Churn in an ice cream machine according to manufacturer instructions, or freeze in a shallow dish and stir vigorously every 30 minutes until creamy.
   • Before serving let the ice soften slightly (10–15 min) and scoop.