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No-Churn Caramelized Hazelnut Ice Cream

No-Churn Caramelized Hazelnuts Ice cream is creamy and takes only 20 minutes to make.  Creamy base and caramelized hazelnuts make a good contrast.  It takes 8-10 hours to firm up but it is best to eat after 24 hours. 
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 576 kcal
Author www.pastryandbeyond.com

Ingredients

  • 190 g (2/3 cup) condensed milk*
  • 280 g (1 cup and 3 tablespooons) heavy cream, cold
  • 1/3 recipe caramelized hazelnuts, chopped into small pieces

Instructions

  1. First make the caramelized hazelnuts and chop into small pieces. Set aside.
  2. Place the heavy cream into a mixing bowl and mix with whisk attachment at medium-hign speed until stiff peaks form.
  3. Fold the condensed milk into heavy cream in 3-4 batches. Alternatively, you can slowly pour the condensed milk into heavy cream at low speed.
  4. Pour half of the mixture into a 8*4 inch (21*10cm) loaf pan. Reserve 3 tablespoons of chopped caramelized hazelnuts (30g) and set aside. Sprinkle half of the remaining caramelized nuts on top(50g). Mix the mixture with a spoon. Then pour other half mixture on top and sprinkle other half caramelized hazelnuts on top(50g). Mix the mixture with a spoon again.
  5. Keep in the freezer at least for 8-10 hours until it firms up. It is best to eat after 24 hours. Don’t let the ice cream stay outside for long, as it can melt easily. When serving, sprinkle the caramelized hazelnuts on top that you reserved before.

Recipe Notes

If you don't have condensed milk, you can easily make homemade version.