Best Hazelnut Ice Cream Recipe

The best hazelnut ice cream recipe inspired by gianduiotto caffe, the Italian chocolate hazelnut flavored dessert we had in Turin, Italy


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Best Hazelnut Ice Cream Recipe- like Gianduiotto
Best Hazelnut Ice Cream Recipe- like Gianduiotto

GIANDUIOTTO IN TURIN ITALY

Italy is delightful in the fall. The air is cool. The leaves are changing color. Most of the tourists have gone home. And it’s truffle season.

We were staying in Turin and spending the day at the truffle fair in Alba. The streets of Alba were decorated with flags like a festival was taking place, and lined with street vendors. The fair was more than just truffles. There was lots of Italian products from the area. Some of the vendors were roasting nuts over open fires. Mostly chestnuts and hazelnuts that are grown in the Piedmont. The hazelnuts are popular in desserts in Italy, especially in Gelato.

In Turin, we had a dessert called gianduiotto caffe – a chocolate hazelnut mousse covered with a chocolate shell and made in the shape of a gold ingot. It was created to imitate the hazelnut chocolate Gianduiotto, a chocolate candy that is shaped like a gold ingot and wrapped in gold foil, which is a classic from this area.


hazelnuts from Piedmont Italy
hazelnuts from Piedmont Italy

USE THE BEST INGREDIENTS TO MAKE THE BEST HAZELNUT ICE CREAM RECIPE

This recipe for the best hazelnut ice cream recipe was inspired by gianduiotto caffe, the classic Italian chocolate hazelnut flavored dessert we had in Turin. The key is to use the best possible ingredients.

HORIZON ORGANIC CREAM 

We think Horizon products taste better than any other dairy products we have tried. This is probably because the products are organic and from family farming partners. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025. We save money by buying this by the half gallon at a big box store.

HOMEMADE CREME FRAICHE FROM HORIZON CREAM

We save money by making our own, but it’s also better, and it’s a real creme fraiche, made with a culture.  It’s easy because we make it in the Instant Pot.

WHOLESOME ORGANIC CANE SUGAR 

Produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change, and is a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste. We save money by buying this in bulk direct from the company.

HAZELNUTS AND HAZELNUT PASTE

We used hazelnuts from Piedmont for this ice cream, but there are lots of sources for hazelnuts grown in the United States. Instead of grinding and steeping nuts for the ice cream base, which is the start of most gelato recipes, we used a hazelnut paste. We have a producer at our local farmer’s market who makes an excellent hazelnut chocolate nut butter, but this kind of spread is readily available in most stores.

Hazelnut chocolate spread
Hazelnut chocolate spread

hazelnuts from Piedmont Italy and hazelnut chocolate spread
hazelnuts from Piedmont Italy and hazelnut chocolate spread


THE SECRET TO MAKING SMOOTH AND CREAMY HAZELNUT ICE CREAM

best hazelnut ice cream recipe - like Gianduiotto
best hazelnut ice cream recipe

THE SCIENCE OF ICE CREAM

We fell in love with European ice cream – dense and creamy, with elegant flavors. It was like nothing we could get back home. So, we researched the science and technique for making ice cream and learned how to make it ourselves. The key to the best flavor was to use the best quality, most flavorful ingredients. But the secret to keeping it smooth and creamy was a combination of ingredients and technique.

There is more to ice cream than just freezing quality ingredients. The key is making it smooth and creamy. This is actually more difficult than it seems. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness.

There is a lot of science to keeping it smooth. Making ice cream requires a method and ingredients that prevent large ice crystals from forming. The method is accomplished with a properly designed ice cream maker that keeps all of the mixture moving, and freezes it quickly. The other key is using certain ingredients that keep the ice crystals small. Cultured cream, eggs, invert sugar and alcohol are the keys to keeping the ice crystals small and the mixture creamy.


INGREDIENTS

Creme fraiche is cultured cream, like sour cream, but with a much milder taste. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. We make creme fraiche in an Instant Pot from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change.

CREME FRAICHE
Check out this recipe

Eggs increase the fat and protein in the mixture. The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. It is important to bring the mixture to a safe temperature (160 degrees F., according to the USDA). This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. Heating the eggs will also denature the protein in the eggs and prohibit ice growth.

Invert sugar, like corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. Corn syrup is NOT the same as high-fructose corn syrup. Honey, and some syrups are partially invert sugars and will do the same thing, to some extent, so we use these for certain flavors. However, honey and syrup will add a lot of flavor.

Sugar lowers the freezing point. The sugar molecules interfere with the water molecules becoming organized into a solid as it freezes.

Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol, and adjust the amount for liqueur that contain more or less alcohol.

Air softens the ice cream and provides insulation allowing the flavors to be tasted even though the ice cream is cold. The air is added continuously as the ice cream is churned.


THE ICE CREAM MAKER

Making ice cream also requires a method that prevents the cream from freezing solid. The mixture must be constantly churned in an ice cream maker to add air and to keep the ice crystals small, so the ice cream stays creamy. When selecting an ice cream maker, the important thing is that it keeps all of the mixture moving, and freezes it quickly. There should be very little space between the paddle and the walls of the container, and the paddle should be designed to turn over the mixture as it rotates. If there is a gap allowing too much ice cream to build up on the container walls it will cause ice formation. The temperature must be cold enough to freeze the mixture quickly, before ice forms.

We use a Whynter Ice Cream maker (model ICM-200LS) which does an excellent job of freezing it quickly. It doesn’t require ice and rock salt or freezing the insert, so it is really easy and convenient. It has a capacity of 2 Quarts, but we found the ice cream is better when we make 1 Quart, so our recipe makes 1 Quart.

Whynter ice cream maker
Whynter ice cream maker

TIPS: It also helps if everything is cold. Make the mixture and thoroughly chill it down to 45 degrees F. Before putting it in the ice cream maker. Making it the day before will ensure that it is thoroughly chilled and it also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in, so it freezes as fast as possible. Freeze a glass container to store the ice cream. And work quickly when the ice cream has finished churning. Allow it to harden overnight.


FOOD SAFETY

Ice cream is made from dairy products and eggs, so it is very important to take steps to ensure food safety. Follow the instructions in the recipe carefully.

  • Start with everything washed in hot soap water, including knives and cutting boards.
  • Use pasteurized cream.
  • Simmer the cream and fruit mixture for two minutes to bring it to a safe temperature.
  • Add the hot cream mixture to the egg mixture, which will bring the eggs up to 160 degrees F., the safe temperature for eggs.
  • Fresh fruit can not be added after this, because it is not cooked and could contaminate the ice cream.
  • Some recipes call for adding things after the ice cream is churned, such as nuts, preserves or chocolate. These should all be fresh, clean, and handled in a manner to keep them clean. Nuts should be toasted and cooled just prior to adding. Anything chopped should be done on a clean cutting board with a clean knife. Preserves should be a newly opened jar.
  • The ice cream should be consumed within a week.

No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.


Best Hazelnut Ice Cream Recipe- like Gianduiotto

Best Hazelnut Ice Cream Recipe

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Prep Time: 5 minutes
Cook Time: 5 minutes
Freezing time: 40 minutes
Total Time: 50 minutes
Servings: 10
Calories: 259kcal
Author: Lisa LeCoump
An ice cream flavor inspired by Italian gelato in Piedmont Italy

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Ingredients

  • 450 grams Horizon cream
  • 300 grams Hazelnut paste
  • 85 grams corn syrup
  • 2 eggs one egg and one egg yolk
  • 80 grams organic sugar
  • ¼ teaspoon Diamond Crystal kosher salt
  • 50 grams Creme fraiche homemade from Horizon cream
  • 2 Tablespoon Hazelnut liqueur Like Frangelico, or one Tablespoon vodka

Instructions

PREPARE THE STORAGE CONTAINER

  • Put a glass storage container in the freezer.

MEASURE THE INGREDIENTS – Use a scale to measure the ingredients, zeroing the scale between measurements.

  • Into a small saucepan, measure the cream, hazelnut paste and corn syrup.
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  • Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt.
  • Into a small bowl, measure the creme fraiche, and liqueur.

MIX THE INGREDIENTS

  • In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
  • While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream, hazelnut paste and corn syrup to a simmer and simmer for 2 minutes, stirring to combine.
  • Switch the mixer to low speed and very slowly add the cream mixture.
    French Vanilla Ice Cream Recipe
  • Continue whisking on low and add the creme fraiche and liqueur mixture. Whisk just until combined. The mixture should be 160 degrees F or more at this point.
    French Vanilla Ice Cream Recipe
  • Refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry. Refrigerating overnight will improve the flavors.

FREEZE THE MIXTURE

  • Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
  • Pour the mixture into the ice cream maker and freeze it according to the directions.
    Whynter ice cream maker
  • When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put it back in the freezer over night to harden.
  • Store in the freezer for up to a week.

Nutrition

Calories: 259kcal | Carbohydrates: 21g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 91mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5452IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2022/11/16/best-hazelnut-ice-cream-recipe/
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Nutrition Facts
Best Hazelnut Ice Cream Recipe
Amount per Serving
Calories
259
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
89
mg
30
%
Sodium
 
91
mg
4
%
Potassium
 
123
mg
4
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
3
g
6
%
Vitamin A
 
5452
IU
109
%
Vitamin C
 
2
mg
2
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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