Maple hazelnut ice cream is flavored with rich dark maple syrup and loaded with toasted hazelnuts.
Inspiration can come from anywhere: a stroll in the park, books and magazines, and even maple hazelnut scented candles. Yes, it’s true.
This ice cream was inspired by the candle in our guest bathroom.
After smelling the sweet, alluring scent of maple hazelnut for the last couple of weeks, I finally caved and decided to make it into something that I could actually eat.
Hazelnut Ice Cream
Maple hazelnut ice cream is the perfect treat for these warm autumn days still looming around Los Angeles.
Growing up, I only favored three ice cream flavors: vanilla, mint chocolate chip, and butter pecan. This maple hazelnut ice cream is quite similar in flavor and texture to butter pecan.
I used dark maple syrup for its rich intense flavor.
It’s best to used skinned hazelnuts. However, if you are having trouble removing the skins, don’t fret. It’s okay to leave it on.
I hardly categorize ice cream as a summertime dessert. I crave it all year long.
As the holidays near, I’ll be making more festive ice creams… think hot cocoa ice cream, gingerbread ice cream, and my favorite- peppermint ice cream!
Come December I can’t wait to go to Disneyland and order a double scoop of peppermint ice cream in a chocolate dipped crushed candy cane covered waffle cone.
Maple Hazelnut Ice Cream
Ingredients
- 1 3/4 cup heavy cream
- 1 1/4 cup 2% milk
- 5 large egg yolks
- 3/4 cup maple syrup, grade B
- pinch fine sea salt
- 1 cup toasted hazelnuts, roughly chopped
Instructions
- In a medium pot, combine cream and milk. Set over medium heat and bring to a simmer. Stir as necessary to ensure milk does not burn along the sides or bottom of the pot.
- Meanwhile, in a large bowl, whisk together egg yolks and maple syrup. Once milk mixture has almost come to a boil, lower heat. Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about 1/4 cup at at time, whisking to distribute heat. Once all the milk has been added to yolk, transfer all contents back into the pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Stir frequently to ensure mixture does not burn at the bottom. Let mixture sit at 180 degrees F for 2 minutes to pasteurize eggs. Remove from heat and add sea salt. Stir to combine.
- Transfer mixture to an airtight container and let mature in the fridge overnight. Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, add in chopped hazelnuts. Transfer ice cream to an airtight container and let chill in the freezer for at least 30 minutes before serving.
Notes
This is definitely a creative ice cream flavor. Maple and hazelnut sound like a delightful combo.
Thanks Jen!!
This ice cream sounds delicious Maryanne! Love the maple and hazelnut nut combination! What an awesome new hobby! Your work looks great already!
Thanks so much Mary Ann! I really hope I keep practicing! :)
if it’s similar to butter pecan, then maple hazelnut is definitely it’s older, cooler cousin! and i definitely agree that there’s no season for ice cream; i had a scoop of horchata a couple days ago, and that disneyland peppermint ice cream sounds amazing (the chocolate and the DISNEYLAND might be convincing me, too).
I like how you think! It’s definitely butter pecan’s older, cooler cousin! :)
If you can have ice cream when it is cold out, I want this!! Love the maple hazelnut combination!
Oh, man, I love this ice cream! And, I love the idea of a Fall inspired ice cream, period.
I’ve had this hazelnut ice cream; I can honestly say that it tastes as good as it looks. I think I’ll have some right now!
I love that a candle inspired this ice cream flavor! I am constantly inspired by the smells and flavors of the items around me.
Fantastic flavors and great pics :)
Hazelnut scented candles? I need to know where you found those! Hazelnut is one of my favorite flavors in desserts and I’m guessing that it’s a perfect match with maple.
I found them at Home Goods! Along with a few other tasty smelling candles! :)
If I could order this right now to be delivered to my door, I would.
Oh man, I agree. Ice cream is absolutely not just a Summertime dessert – at least not around my house, ha! The flavor of this ice cream seriously sounds so delicious I wish I could have it right now!! Maple syrup = breakfast food.. right?
Definitely! Ice cream for breakfast totally works…it’s just milk and cream :)
I love that you admitted this was inspired by a candle in your guest bath. That’s so awesome and something I utterly relate to. This looks tasty.
this is so creative, maple and hazelnut seem to be a perfect mixture. Thanks for this recipe :)