Hazelnut Cherry Ice Cream

Hazelnut Cherry Ice Cream

Prep Time: 45 - 60 minutes, overnight rest period

Cook Time: 60 - 85 minutes

Servings: 8-10

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ¾ cup + 2 tbsp sugar
• Pinch of salt
• 4 egg yolks
• 1 tsp vanilla extract or paste
• ¼ tsp almond extract
• 2 ½ cups frozen cherries
• Optional: 1-2 peels lemon
• Optional: 1-2 sprigs fresh thyme
• 3 cups raw hazelnuts

Directions:

1. MAKE THE HAZELNUT BUTTER: Preheat the oven to 300 F. Spread the hazelnuts evenly on a baking tray, and roast for about 25 minutes, stirring occasionally. Remove from oven to cool slightly.
2. Place the hazelnuts on a cloth and rub around to remove the outside skin. Reserve ½ cup of the hazelnuts.
3. Add the hazelnuts to a blender along with 2 tbsp sugar and a pinch of salt. Blend until completely smooth.
4. Roughly chop the remaining hazelnuts and set aside.
5. MAKE THE ICE CREAM CUSTARD BASE: In a pot, simmer the heavy cream, milk, ½ cup sugar, and salt until the sugar dissolves.
6. In a separate bowl, add the yolks and whisk to combine. Slowly pour in a splash of the warm milk mixture, whisking constantly. Once tempered, add the yolks to the pot with the milk.
7. Put the pot over medium-low heat and gently cook, stirring constantly, until the mixture coats the back of a spoon.
8. Strain the mixture through a sieve, add the vanilla and almond extract, and set aside to cool at room temp. Cover and chill overnight.
9. MAKE THE CHERRY COMPOTE: In a pot, add the frozen cherries, ¼ cup sugar, lemon peel, and thyme (if using). Stir and let macerate for 15-20 minutes.
10. Place the pot over medium heat, bring to a simmer and reduce to low. Simmer cherries until it creates a syrupy texture, about 20-30 minutes.
11. Strain the cherries from the juice and set both aside to cool before covering and putting in the fridge.
12. FINISH THE ICE CREAM: Add the custard base to a chilled ice cream mixer. Churn for about 15-20 minutes until it thickens.
13. While the ice cream is churning, add the cherry compote, half of the chopped hazelnuts and 3-4 tbsp hazelnut butter. Continue to churn until evenly incorporated and turn it off.
14. Line a loaf tin with saran wrap or parchment paper.
15. Scoop and level 1/3 of the ice cream into the tin. Drizzle a large spoonful of the cherry compote juice, a large spoonful of hazelnute butter, and a sprinkle of chopped hazelnuts.Continue with remaining ice cream and toppings for a total of 3 layers.
16. Cover and freeze for at least 4 hours, scoop, and enjoy.