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Hazelnut Stracciatella Ice Cream

Hazelnut stracciatella ice cream is rich, creamy, intensely nutty & packed full of dark chocolate shards. Infusing the custard base with two types of hazelnut takes the flavour to another level!
Prep Time1 hour 20 minutes
Cook Time10 minutes
Churning Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: Italian
Servings: 6 People
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Stick Blender
  • Digital Food Probe
  • Baking Tray
  • Large Saucepan
  • Large Mixing Bowl
  • Sieve
  • Piping Bag

Ingredients

Ice Cream Base

  • 150 g Hazelnuts Whole
  • 420 g Whole Milk
  • 250 g Double Cream
  • 130 g Light Brown Sugar
  • 1 tsp Vanilla Paste
  • ½ tsp Sea Salt
  • 25 g Hazelnut Paste
  • 40 g Glucose Syrup
  • 25 g Whole Milk Powder
  • 85 g Egg Yolks

To Finish

  • 100 g Dark Chocolate 72% Is Best

Instructions

Hazelnut Infused Cream

  • Preheat an oven to 200°c/180°c fan (390°f/355°f).
  • Spread your hazelnuts out on a baking tray & roast for 8-10 minutes or until a deep golden brown.
  • Let the hazelnuts cool slightly then remove any skins. Roughly chop in a food processor (or by hand) then set aside.
  • In a large saucepan, place the milk, cream, half the sugar, vanilla & salt.
    Place over a low heat & cook until steaming.
  • Stir in the chopped hazelnuts & leave to steep for 1 hour at room temperature.

Ice Cream Base

  • Pass the milk & hazelnut mix into another saucepan, through a sieve. Give the hazelnuts a squeeze to remove as much liquid as possible.
  • Add the hazelnut paste, glucose & milk powder into the milk, whisk to combine then place over a low heat.
  • In the meantime, combine the egg yolks & remaining sugar in a large mixing bowl.
  • When the milk is steaming (don't let it boil!), pour a third into the yolks, whisking as you do so.
    This is called tempering the yolks.
  • Pour the now tempered yolks back into the saucepan then cook over a low heat until the custard reaches 82°c, making sure to stir constantly with a rubber spatula.
  • Remove from the heat then give the custard a quick blitz with a stick blender.
  • Pass into a bowl, through a sieve & leave to cool, stirring occasionally.
  • Once cool, place a piece of baking paper onto the custard's surface & refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & start churning.
  • In the meantime, roughly chop the dark chocolate & place into a heatproof bowl.
  • When your ice cream has been churning for 15 minutes, heat the chocolate in a microwave for 20 second bursts (or over a bain marie) until just melted.
    Transfer the chocolate into a piping bag & cut a small hole in the end.
  • When the ice cream has reached soft serve consistency (it will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst still churning.
    The chocolate will freeze into shards as it mixes through the ice cream.
  • Continue churning for another 30 seconds then transfer the ice cream into a 1 litre tub.
  • Leave to set in the freezer for a minimum of 4 hours then serve.

Notes

To roast the hazelnuts in an Aga, use the bottom set of runners in the roasting oven & cook as above.
Homemade ice cream will keep in the freezer for up to 2 weeks.
If you haven't got any hazelnut paste, just use roasted hazelnuts. The flavour will be slightly less intense but still good!
Make sure to use a hazelnut paste that is as to close to 100% nuts as possible. Butters & pastes with other ingredients will affect with the balance of ingredients.
Pure hazelnut pastes can be found online. You could also make your own using roasted hazelnuts, just make sure to blitz it so that it is completely smooth.
I would recommend using Nestle's whole milk powder.