Caramel Hazelnut Ice Cream
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 299 kcal | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) |
Ingredients
- For the caramel
- 100 grams powdered sugar
- 150 milliliters Orange juice (freshly squeezed)
- grated Shell (1, organic)
- 50 grams butter
- For the ice cream
- 1 Vanilla bean
- 250 milliliters milk
- 4 egg yolks
- 75 grams powdered sugar
- 1 jar (165 grams or 5.3 ounces) Hazelnut butter
- For the garnish
- 125 milliliters Whipped cream
- 75 grams Flake chocolate
Preparation steps
Freeze a large metal bowl, about 1.5 liters (approximately 6 cups).
For the caramel: Caramelize powdered sugar in a saucepan over medium heat until golden brown. Deglaze with orange juice and cook until caramel has dissolved. Stir in orange peel and trotter, then boil until syrupy. Remove from heat.
For the ice cream: Slit vanilla pod, scrape out seeds and boil in milk. Beat egg yolks and powdered sugar until fluffy. Remove vanilla pod from milk. Gradually stir egg yolk mixture into hot milk, do not boil. Add hazelnuts, then beat over an ice water bath until cold. Chill for 1 hour.
Process mixture in an ice cream machine. Spread the ice cream into the frozen bowl. Top with caramel sauce, then spread remaining ice cream on top. Use a fork to create a spiral, then freeze for 3.5 hours.
Place ice cream in refrigerator 25 minutes before serving.
For the garnish: Beat cream until stiff and pour into a pastry bag. Release ice cream onto a cake plate and decorate with cream. Serve garnished with flaked chocolate.
