Chocolate Hazelnut Ice Cream with Ribboned Melted Chocolate
Luxurious homemade ice cream combining roasted hazelnut butter with a custard base, finished with ribbons of dark chocolate swirled through during churning. Rich, creamy, and deeply nutty with chocolate notes, this dessert suits dinner parties, summer gatherings, or any occasion calling for an elegant frozen treat. The technique of drizzling warm melted chocolate during the final churning stage creates distinct ribbons throughout, setting this version apart from simple mixed-in chocolate.
Ingredients
- 1 cup (roughly 4.25 oz) raw hazelnuts, skin-on
- 6 Safest Choice pasteurized egg yolksregular egg yolks (raw)1:1less safe
pasteurized eggs reduce salmonella risk
- ¾ cup (150 g) granulated sugar
- 1 ½ cups (360 mL) whole milk
- 1 ½ cups (360 mL) heavy creamGreek yogurt0.5:1texture/flavor shift
creates tangier, slightly less rich base; reduces yield
Full guide → - ½ teaspoon pure vanilla extract
- 1 pinch kosher salt
- homemade hazelnut butter, from roasted hazelnutsalmond butter1:1flavor shift
changes nut profile entirely
- 2 ounces semi-sweet chocolate, broken into small piecesdark chocolate1:1flavor shift
increases cocoa intensity and bitterness
- 1 tablespoon (15 g) unsalted butter
Instructions
- 1
Preheat oven to 350°F. Toast raw hazelnuts on lined sheet pan for 10 to 15 minutes until fragrant and skins crack.
- 2
Transfer hot hazelnuts to clean towel, wrap, and cool 5 to 10 minutes. Rub in towel to remove skins. Toast any stubborn nuts 3 to 5 minutes more if needed.
- 3
Process skinned hazelnuts in food processor for 3 to 5 minutes, scraping sides every few minutes, until smooth creamy butter forms.
- 4
Whisk egg yolks and sugar until thick and pale. Whisk in milk and cream.
- 5
Transfer mixture to saucepan over medium-low heat, stirring frequently, until it coats the back of a spoon and holds when swiped with a finger.
- 6
Transfer to large bowl. Whisk in vanilla, salt, and hazelnut butter until combined. Cool to room temperature.
- 7
Strain through fine-meshed sieve into refrigerator-safe container. Cover and refrigerate until very chilled, ideally 12 hours.
- 8
Churn ice cream mixture according to ice cream maker instructions.
- 9
While churning, microwave chocolate and butter together in 15 second increments, stirring between each, until melted and smooth.
- 10
Transfer melted chocolate to small plastic bag, seal, and squeeze out air.
- 11
In final minutes of churning, snip small hole in corner of bag and drizzle chocolate in thin stream into ice cream.
- 12
Transfer to airtight container, cover surface with parchment or plastic wrap, and freeze minimum 4 to 6 hours until firm.
Tips
Toast hazelnuts just until skins begin to crack; over-roasting creates bitter flavors that overpower the delicate chocolate notes.
Chill the ice cream base at least 12 hours before churning; a properly cold base churns faster and yields smoother texture.
Keep melted chocolate warm during churning by placing sealed bag in warm water; cool chocolate won't drizzle smoothly.
Good to Know
Cover surface with parchment or plastic wrap to prevent freezer burn. Store in airtight container in freezer up to 2 weeks. Texture degrades after 3 weeks as ice crystals form.
Prepare hazelnut butter 1 day ahead. Chill custard base 12 hours or overnight before churning. Churn and freeze 4 to 6 hours before serving.
Scoop into chilled bowls or serve alongside fresh berries, biscotti, or within waffle cones. Remove from freezer 5 minutes before scooping for easier portioning.
Common Mistakes
Over-roast hazelnuts to avoid bitter, acrid flavors that overpower chocolate.
Use cold custard base to avoid churning slowly or creating grainy texture.
Allow melted chocolate to cool to avoid losing ribbon definition during churning.
Substitutions
pasteurized eggs reduce salmonella risk
creates tangier, slightly less rich base; reduces yield
Full guide →FAQ
Can I make this without an ice cream maker?
You can use the freezer-and-stir method, transferring the chilled base to a shallow container and stirring every 30 minutes for 3 to 4 hours. Texture will be grainier and less smooth than machine-churned versions. An ice cream maker is strongly recommended.
What if I don't have pasteurized eggs?
Use pasteurized eggs to reduce salmonella risk in this raw-cooking custard. Alternatively, heat the egg mixture to 160°F (71°C) before cooling. This changes texture slightly but ensures food safety for vulnerable populations.
How long can I keep this frozen?
Properly stored in airtight container with parchment covering the surface, homemade ice cream keeps 2 weeks with good texture. After 3 weeks, ice crystals form and flavor diminishes. Freezing past 4 weeks is not recommended.