Toasted Hazelnut and Maple Syrup Ice Cream Recipe

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Toasted Hazelnut and Maple Syrup Ice Cream recipe-recipe ideas-new recipes-woman and home
Serves6
Preparation Time15 mins plus churning and freezing
Cooking Time10 mins
Total Time25 mins plus churning and freezing
Nutrition Per PortionRDA
Calories295 Kcal15%
Fat25 g36%
Saturated Fat10 g50%

Method

  1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Place the hazelnuts on a baking tray and toast until golden. Allow to cool slightly, then transfer to a food processor and whizz until they’re very finely chopped and resemble coarse breadcrumbs.

  2. Mix all the ingredients together. Churn in an ice cream machine (see our favourite on page 171) until almost frozen, then transfer to a container and freeze for a further 2 to 3 hours, or overnight. If you don’t have an ice cream machine, place the mixture straight into the freezer, and mix with a whisk every couple of hours until frozen.

  3. Allow the ice cream to thaw slightly in the fridge for about 15 minutes before serving, and serve with a generous splash of Frangelico and fresh raspberries.

Ingredients

  • 100g (4oz) hazelnuts
  • 50ml (2fl oz) maple syrup, plus extra
  • 150ml (¼pt) whole milk
  • 150ml (¼pt) double cream
  • 2tbsp Frangelico liqueur
  • Fresh raspberries, to serve

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.