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.)
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Chocolate-Chocolate Chip Hazelnut Ice Cream Recipe
yield: 1.5 quarts
- 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
- Place the hazelnuts in your freezer before starting.
- Place all the ingredients, except the nuts and chocolate chips, into a blender and “Stir” until well-blended.
- Refrigerate for at least a few hours or overnight.
- Pour cream mixture into an ice cream maker and process according to manufacturer’s instructions.
- About 5 minutes before completion, pour the hazelnuts and chocolate chips into the machine and finish processing. (See Notes)
- When completed, remove the ice cream from the canister to be either served or transferred to a sealable container until frozen to your liking.
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.
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.
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