Hazeltnut ice cream


Preparation time: 20 minutes.

Refrigeration: 20 minutes.




  • 50 cl milk.
  • 125 g hazelnut powder
  • 3 egg yolks
  • 80 g caster sugar
  • 15 cl crème fraîche


  1. Pour the milk into a saucepan and bring it to a boil. Take the pan off the heat and add the hazelnut powder.
  2. Let it infuse for about 10 minutes. Beat the egg yolks and the sugar to make a cream. Reheat the milk and pour it on the eggs while whisking strongly. Then pour everything into the saucepan and heat it slowly while mixing with a wooden spoon until the cream coats it. Let it cool.
  3. Beat the crème fraîche and incorporate it to the cream. Pour the mixture in the tank of the ice cream maker and let it turn for 20 minutes.


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