Hazelnut Ice Cream
Ingredients
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- 1
Mix sugar + milk powder + stabilizer dry.
- 2
Heat milk + cream to 40°C. Add the dry mix, heat to 65°C.
- 3
Whiten the yolks, temper with 1/3 of the hot mix.
- 4
Pour back in, cook to 83-85°C (nappe stage).
- 5
Strain through a chinois. Add the hazelnut praline, blend with an immersion blender.
- 6
Cool down in a blast chiller or ice bath to 4°C.
- 7
Age 4 to 12h in the cold.
- 8
Churn per your machine. Store at -18°C.
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Per 100g
Allergens
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