Hazelnut Espresso Chocolate Chunk Ice Cream




I may only have the full use of one arm at the moment, but that didn't stop me from making ice cream last weekend.  With a little help, of course.  While I instructed, my mom whisked and tempered and chopped and stirred, creating my recipe for this hazelnut espresso chocolate chunk ice cream.






I love hazelnuts and chocolate, but I've never really cared all that much for Nutella.  The flavor and creamy texture is delightful on toast, but it's a little sugary for my taste, and I will always prefer dark chocolate over it's too-sweet cousin milk chocolate.  Although, now that I'm thinking of it, I'm tempted to try making my own Nutella.

It's funny, but while wearing this sling on my right arm, I've discovered just how kind people can be.  Strangers wave me across streets and offer assistance with whatever I'm carrying.  My coworkers cut my meat for me at lunch.  My husband has become an expert at helping me put on my bra (rather than taking it off...) and he has even learned how to fix my hair.  It will be another 3 weeks before I'm allowed to raise my arm over my head and behind my back, and while I can't wait to dress myself without help, fix my own hair, and start baking again, I keep reminding myself how blessed I am to have these people in my life who love me.

The espresso powder in this ice cream is probably my favorite thing about it, and it enhances the flavor of the hazelnuts beautifully.  Finished with a splash of bourbon and a handful of chopped chocolate, it's smooth and creamy, but crunchy with a hint of salt.  Everything I could want in a dessert.








Hazelnut Espresso Chocolate Chunk Ice Cream
printable

  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 3 tablespoons espresso powder
  • 5 egg yolks
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chopped chocolate
In a saucepan, whisk together the cream, milk and espresso powder.  Warm over medium low heat, just until hot to the touch.  In a separate bowl, whisk together the egg yolks and sugar.  Slowly stream in about a cup of the hot cream to temper the eggs, then scrape the egg mixture into the saucepan.

Whisk constantly while cooking over medium heat, just until thick enough to coat a spoon.  Whisk in the salt, vanilla and bourbon; pour the custard through a mesh strainer to strain out any bits of cooked egg.  Cover with plastic, resting right against the surface of the custard, and refrigerate overnight.

Churn in your ice cream maker according to the manufacturer's instructions, then stir in the chopped nuts and chocolate.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts

Recipe from Curly Girl Kitchen