Hazelnut Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 829 cal. | (39 %) | ||
| Protein | 16.7 g | (17 %) | ||
| Fat | 59.79 g | (52 %) | ||
| Carbohydrates | 70.41 g | (47 %) | ||
| Sugar added | 49.9 g | (200 %) | ||
| Roughage | 2.66 g | (9 %) |
| Vitamin A | 350.26 mg | (43,783 %) | ||
| Vitamin D | 2.39 μg | (12 %) | ||
| Vitamin E | 5.31 mg | (44 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 3.32 mg | (28 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 59.41 μg | (20 %) | ||
| Pantothenic acid | 1.56 mg | (26 %) | ||
| Biotin | 32.78 μg | (73 %) | ||
| Vitamin B₁₂ | 1.26 μg | (42 %) | ||
| Vitamin C | 2.11 mg | (2 %) | ||
| Potassium | 468.6 mg | (12 %) | ||
| Calcium | 273.03 mg | (27 %) | ||
| Magnesium | 66.06 mg | (22 %) | ||
| Iron | 3.57 mg | (24 %) | ||
| Iodine | 75.89 μg | (38 %) | ||
| Zinc | 1.92 mg | (24 %) | ||
| Saturated fatty acids | 26.88 g | |||
| Cholesterol | 298.49 mg |
Ingredients
- Ingredients
- 100 grams Hazelnuts
- 100 grams Dark couverture chocolate
- 4 egg yolks
- 200 grams sugar
- 600 milliliters milk
- 250 milliliters Whipped cream (at least 30% fat content)
- 4 roasted sliced hazelnuts
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Place the hazelnuts on a baking sheet and roast until the skins begin to crack and the nuts are fragrant, 10-15 minutes. Remove, place on a kitchen towel and rub off the skins (don't worry if some skin remains.) Transfer to a blender and puree. Coarsely chop the dark chocolate, place in a heatproof bowl over a pan of simmering water and melt. Stir in the hazelnut puree.
Whip the egg yolks with a hand-held electric mixer in a heatproof bowl over a pan of simmering water until light and fluffy. Heat the milk to lukewarm and gradually add to the bowl, whisking all the while. Set the bowl over an ice bath and continue beating until it is slightly thick and then stir in the chocolate mixture.
Scrape the cream into an ice cream maker and freeze. Alternatively, scrape into a shallow metal pan and place in the freezer and stir every 30-40 minutes until firm, about 3 hours. Beat the cream. Serve the ice cream in ice cream containers with whipped cream and garnished with roasted hazelnuts.
