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.
Calories: 576 kcal
(2/3 cup) condensed milk*
(1 cup and 3 tablespooons) heavy cream, cold
recipe caramelized hazelnuts,
chopped into small pieces
First make the caramelized hazelnuts
and chop into small pieces. Set aside.
Place the heavy cream into a mixing bowl and mix with whisk attachment at medium-hign speed until stiff peaks form.
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.
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.
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.
If you don't have condensed milk, you can easily make homemade version.