Hazelnut and Salted Caramel Ice Cream
Ingredients
The base
-
2 ½
cups
Real® half and half
-
8
number
egg yolks
-
1
cup
granulated sugar
-
2 ½
cups
Real® whipping cream
-
3
teaspoons
vanilla
-
a pinch
kosher salt
The mix-ins
-
8
ounces
toasted hazelnuts, chopped
-
8
ounces
salted caramel
Instructions
- Heat the half and half in a saucepan until hot but not boiling.
- Mix egg yolks and sugar in a stand mixer until thickened, then gradually add the hot half and half.
- Return the mixture to the saucepan and heat until steaming, stirring constantly.
- Transfer to a bowl and stir in whipping cream, vanilla, and salt. Chill for at least 8 hours.
- Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions, adding hazelnuts in the last 5 minutes.
- Layer the ice cream in a container with salted caramel, repeating layers and ending with caramel on top.
- Freeze for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
30g
Total carbohydrates
30g
Total protein
6g
Sodium
50mg
Cholesterol
200mg
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