Chocolate, coffee, and hazelnut ice cream

Chocolate, coffee, and hazelnut cream ice cream – a refreshing delight

Who doesn't love a creamy ice cream to cool you down on a hot summer day? This chocolate, coffee, and hazelnut cream ice cream recipe is not only a delicious dessert but also a true treat for the senses. With an intense flavor and a smooth texture, you'll want to make it again and again. Whether you serve it as a dessert at a special meal or simply as a personal indulgence, this recipe is simple and versatile. Let's get started!

Preparation time: 30 minutes
Freezing time: 8 hours (ideally overnight)
Total: 8 hours and 30 minutes
Servings: 6

Ingredients:
For the ice cream:
- 250 ml milk
- 2 eggs (separating the yolks from the whites is essential)
- 2 tablespoons of sugar (for the yolks)
- 1 tablespoon of cornstarch
- 200 ml sweetened liquid cream
- 100 g powdered sugar
- 100 ml brewed and sweetened coffee
- 3 tablespoons of hazelnut cream
- 100 g dark chocolate (high quality for an intense flavor)

For the sauce:
- 3 tablespoons of sugar (for caramelization)
- 1 cube of butter
- 100 ml sweetened coffee
- 30 g chocolate (for added flavor)

Preparation:
Step 1: Preparing the ice cream base
Start by separating the eggs, placing the yolks in a large bowl. Add the 2 tablespoons of sugar and 1 tablespoon of cornstarch. Use a whisk to mix the ingredients until you achieve a fluffy and homogeneous mixture. This step is important as it will contribute to the creamy texture of the ice cream.

Step 2: Heating the milk
In a saucepan, place 250 ml of milk and add 2 tablespoons of sugar. Heat the milk over medium heat, stirring constantly, until it is almost at boiling point, without letting it boil.

Step 3: Combining the ingredients
Once the milk is heated, remove the saucepan from the heat and gradually pour it over the yolk mixture, stirring continuously. This process will prevent the eggs from coagulating and will ensure a smooth base for the ice cream.

Step 4: Thickening the mixture
Transfer the mixture back to the saucepan and cook over low heat, stirring frequently, until the mixture thickens, having a consistency similar to that of a pudding. It is essential to be patient at this stage, as a good ice cream relies on a quality base.

Step 5: Adding the flavoring ingredients
Once the base has thickened, remove the saucepan from the heat and immediately add the hazelnut cream, chopped dark chocolate, and coffee. Stir everything until the chocolate melts completely and the mixture becomes homogeneous. Allow the mixture to cool completely.

Step 6: Whipping the egg whites and cream
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, whip the liquid cream until semi-whipped (almost like a pudding). These two components will add air and lightness to your ice cream.

Step 7: Combining the ingredients
Carefully fold the beaten egg whites into the cooled mixture using a spatula, in a folding motion, to keep the air in the mixture. Then, add the whipped cream and gently mix until homogeneous.

Step 8: Freezing the ice cream
Pour the mixture into an ice cream container and cover it with a lid. Place the container in the freezer. After 2 hours, take the ice cream out of the freezer and mix it well with a spatula to avoid ice crystal formation. Repeat this step after another 2 hours.

Step 9: Preparing the caramel sauce
Meanwhile, you can prepare the caramel sauce. In a saucepan, caramelize the 3 tablespoons of sugar until it turns brown. Add the cube of butter and swirl the saucepan to incorporate it, without using a spoon. Once the butter has melted, pour in the sweetened coffee and chocolate. Let the sauce simmer over low heat for a few minutes, stirring occasionally, until it becomes a smooth and fine sauce.

Step 10: Serving
Once the ice cream is completely frozen (ideally overnight), take it out of the freezer and let it sit for a few minutes to soften slightly. Scoop the ice cream into bowls and pour the warm caramel sauce on top. You can decorate with chocolate shavings or some roasted hazelnuts for added texture.

Useful tips:
- Make sure to use quality chocolate, as this will significantly influence the final flavor of the ice cream.
- You can replace the hazelnut cream with another nut cream, such as pistachio or almond, for a different variation.
- If you prefer a less sweet ice cream, reduce the amount of sugar in the mixture.

Nutritional benefits:
This ice cream contains protein from the eggs, calcium from the milk, and healthy fats from the hazelnut cream. Additionally, coffee provides an extra boost of antioxidants, and dark chocolate is known for its heart health benefits. Of course, moderation is key, but this ice cream can be a healthier choice than many store-bought alternatives.

Frequently asked questions:
1. Why is it important to separate the yolks from the whites?
Separating them allows for a creamier texture and better aeration of the mixture.
2. How can I avoid ice crystal formation?
Mixing the mixture every 2 hours is essential to maintain a fine texture.
3. Can I use plant-based milk?
Yes, you can replace the milk with almond, soy, or coconut milk, but the result may vary.

This chocolate, coffee, and hazelnut cream ice cream is perfect to enjoy alongside a cup of coffee or a glass of sweet wine. Whether you make it for yourself or for guests, each bite will bring a smile to your face. Enjoy!