Hazelnut ice cream without an ice cream maker. With and without sugar.
When I was little, in my grandmother Maria’s pastry shop, they made semifreddo and truffles of all kinds.
I grew up with the smell of vanillin and anise instead of baby cologne.
The most requested flavor was hazelnut.
I managed to get close with this recipe by creating hazelnut paste at home, which makes the mixture elastic and very similar to the flavors of old-time ice cream parlors.
You will find the traditional recipe and the one with the Thermomix.

At the bottom, you will find how to pasteurize the eggs.

Thought for you:

Cost: Economical
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 12
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

440.77 Kcal

calories per serving

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Energy 440.77 (Kcal)
Carbohydrates 22.60 (g) of which sugars 18.61 (g)
Proteins 6.45 (g)
Fat 38.11 (g) of which saturated 2.40 (g)of which unsaturated 20.00 (g)
Fibers 3.01 (g)
Sodium 7.03 (mg)

Indicative values for a portion of 101 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

500 ml heavy cream (to whip)
1 cup sugar (Or 250 g of erythritol)
10.5 oz whole hazelnuts, peeled (or chopped)
1 packet vanilla
2.5 tbsp vegetable oil
3 egg yolks
1 egg white
3.5 oz whole hazelnuts (chopped)

Tools

What we need to prepare

Electric Mixer
2 Bowls
Container for ice cream

Preparation: Hazelnut Ice Cream Without an Ice Cream Maker

I recommend making the hazelnut cream at home, it’s more economical and healthy. Put the peeled hazelnuts or chopped ones, depending on what you’ve found, and the vegetable oil into your blender jug and blend until the mixture resembles Nutella.
If you use the Thermomix, it will be easier, blend for 4 minutes on speed 10, checking through the hole until the mixture is smooth and homogeneous.
Transfer the cream to a bowl and set aside.
Do not use vegetable cream
Place the cream in the freezer for at least 30 minutes, and if possible also the container in which you will whip it. If you don’t have space in the freezer, I recommend filling it with ice cubes until the cream is well chilled.
Whip the cream together with the sugar and vanilla, using an electric beater, or with the Thermomix with the butterfly on speed 3.5 for 3 or 4 minutes.
After whipping the cream, transfer it to a bowl and place it in the fridge.
Wash the jug well and put the egg white in to whip it to stiff peaks. Use an electric whisk or the Thermomix with the butterfly, speed 3.
As it whips, continue at the same speed and add the egg yolks one by one. Once well mixed, add the hazelnut paste we’ve made, one tablespoon at a time.
Now take the bowl with the cream and mix in the hazelnut and egg mixture and the chopped hazelnuts, folding from top to bottom with a spatula.
Once you have a smooth and homogeneous mixture, pour the ice cream into a container and put it in the fridge for at least 6 hours.
Serve with more hazelnut flakes.