Chocolate-Chocolate Chip Hazelnut Ice Cream

This is the 2nd in my series of ice creams commemorating the birthday month of my Mom and a number of people in my life. Last week’s recipe, pistachio nut ice cream, was almost exactly the same as the one she gave me years ago. Today’s recipe may not be found in the recipe book that Mom gave me but I still consider it to be her own. To create this ice cream, I used the base of the pistachio and replaced the nuts with other ingredients. The result is a chocolate-chocolate chip ice cream with hazelnuts. Mom would be proud.

Not to bore anyone, but I feel I must reiterate my warning about the use of raw egg in this recipe. When a recipe calls for raw egg, I use eggs with pasteurized shells, which may be found in the egg case at your grocery. Beyond that, I used milk chocolate chips but you can use whichever kind you prefer. As for the hazelnuts, I toasted them lightly before freezing them, like I did with the pistachios. This is to prevent them from becoming soggy during processing in the ice cream freezer. Lastly, you’ll note that the recipe calls for “a heaping 1/3 cup of unsweetened cocoa.” That’s because on my first attempt at creating this recipe, I accidentally dropped a heaping measure of cocoa into the cream before I could level it off. (Thanks, Max.) The ice cream was delicious and I’ve been repeating the accident ever since. (No, really. Thanks, Max.)

*     *     *

*     *     *

Chocolate-Chocolate Chip Hazelnut Ice Cream Recipe

yield: 1.5 quarts

Ingredients
  • 1/3 cup hazelnuts, roasted & roughly chopped
  • 1/3 cup chocolate chips, roughly chopped  (milk chocolate, semi or bittersweet may be used)
  • 1 egg
  • 1 cup half & half
  • a heaping 1/3 cup unsweetened cocoa
  • 3/4 cups sugar
  • 2 cups whipping cream
  • 1 tsp vanilla extract
  • 1/8 tsp Frangelico liqueur (optional)
  • chopped hazelnuts, for garnish

Directions

My Baby

  1. Place the hazelnuts in your freezer before starting.
  2. Place all the ingredients, except the nuts and chocolate chips, into a blender and “Stir” until well-blended.
  3. Refrigerate for at least a few hours or overnight.
  4. Pour cream mixture into an ice cream maker and process according to manufacturer’s instructions.
  5. About 5 minutes before completion, pour the hazelnuts and chocolate chips into the machine and finish processing.   (See Notes)
  6. When completed, remove the ice cream from the canister to be either served or transferred to a sealable container until frozen to your liking.
*     *     *

Variations

As was the case with pistachio ice cream, there are plenty of recipes for chocolate ice cream on the internet, or, if books are more your style, “A Perfect Scoop” by David Lebovitz is a good place to start. No matter where your recipe comes from, you’ll soon discover that no store-bought brand can rival the taste of good, home-made chocolate ice cream.

Notes

Your machine may not recommend adding nuts and/or chocolate chips to the cream while the machine is running. If that’s the case, process the ice cream per the manufacturer’s instructions. When finished, add the nuts and chips to the semi-frozen cream, stir to fully combine, and either garnish & serve it or transfer it to a sealable container and place in the freezer.

*     *     *

Advertisements

31 thoughts on “Chocolate-Chocolate Chip Hazelnut Ice Cream

    • You are very welcome and if you’re looking for a good chocolate ice cream recipe, this is a good place to start. It’s been very well-reviewed by my taste testing corps.

      Like

  1. I’m thanking Max too for the extra heaping of chocolate! How can you ever have enough chocolate! And the combination with hazelnuts is one of my favorites. Can you say Frangelico? yep, I can!!

    Like

    • WIth all the mischief Max has gotten into, I guess it was only a matter of time before some good came of it. Lucky for us it was while I was making this ice cream. I guess I’ll keep him.

      Like

  2. That made me laugh, which is just what I needed after nodding off during the egg warning I already read last week. I’m kidding, about the nodding off, not the laughing. This is such a great recipe. You come up with some wonderful, tempting ice cream concoctions!

    Like

    • It must be genetic. Mom was such an ice cream lover. It’s almost as if she’s with me sometimes. Well, this time I think she was with Max — and having a good laugh at the results.

      Like

    • You nailed it like only a dog-lover could! There have been so many instances when I’ve scolded him while internally laughing. He wasn’t even 8 weeks old and hadn’t been here 24 hours and I was calling Animal Poison Control. He had chewed a metal cover plate off of a wall in my bathroom. The person on the other end of the line warned me, saying to “keep an eye on this one. He’s going to be a handful.” Never have truer words been spoken — but I wouldn’t trade him for the world!

      Like

      • Chloe ate a hole in my brand-new mattress when she was 6 months old…And I wouldn’t have given up a single minute of my 11 years with her. I hope you have plenty more ‘Bad Max’ stories for a long time to come…

        Like

        • Chloe was really special, wasn’t she? You must miss her terribly. It’s an amazing thing, isn’t it? I’ve known, at first glance, that a dog/puppy was mine and there was no doubt about it. Friends have said the same thing about their dogs. Knowing that, I guess, makes it easier when the occasional bit of bad behavior surfaces. It’s not Max’s fault for misbehaving nor mine for failing to train him. The Fates have determined this is how it should be and who am I to argue?

          Like

  3. Ooh hazlenut – when I was a kid on holiday in Italy coming off the beach, mine was always a hazlenut ice cream and my brother´s was chocolate. Will have to make this next time he visits and we´ll both be happy!

    Like

  4. Ah!! la mamma è sempre la mamma!!!! Great recipe! This is my husband’s favorite gelato flavour!!! May I say that Frangelico is such a great idea for this recipe!!! Bravissimo!!!

    Like

    • Thank you for your kind words! I’m surprised how many people agree with your husband and love the combination of chocolate and hazelnut. I myself love chocolate ice cream and am always trying to team it up with something else.

      Like

    • I cannot believe you don’t have a machine! WIth all of the wonderful recipes that you’ve shared, I would’ve thought you’d have burned through a couple machines, at least. You must rectify the situation ASAP. Well, after you post the key lime cheesecake recipe, that is.

      Like

    • I don’t know what it is but hazelnuts fo go well with chocolate. I hope you enjoy the ice cream when you try it. Thanks for stopping by and taking the time to comment.

      Like

  5. Ok the first recipe sounded good, but this recipe is just pure torture for me. Hazelnuts are my favorite nuts and the fact that I don’t have an ice cream maker kinda ticks me off. Guess I’ll be purchasing one afterall. 🙂

    Like

  6. Pingback: Spumoni Ice Cream (It’s da Bombe!) | from the Bartolini kitchens

  7. Pingback: It’s Mom’s Birthday and I’ve Got a Peach of an Idea! | from the Bartolini kitchens

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s