| I1: | 🌟 | 1 cup hazelnut butter (from pureed hazelnuts) |
|---|---|---|
| I2: | 🥛 | 2 cups milk |
| I3: | 🌾 | 1 tsp vanilla |
| I4: | 🍬 | 1 cup sugar |
| I5: | 🧂 | ¾ tsp salt |
| I6: | 🥚 | 5 egg yolks |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🌟 1 cup hazelnut butter (from pureed hazelnuts) |
| ↖ | I2: 🥛 2 cups milk |
| ↖ | I3: 🌾 1 tsp vanilla |
| ↖ | I4: 🍬 1 cup sugar |
| ↖ | I5: 🧂 ¾ tsp salt |
| ↖ | I6: 🥚 5 egg yolks |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Aiming to avoid buying hazelnut butter. That stuff is expensive.
Very good. Could be softer for a custard ice cream, but works well as an ice cream.
| I1: | 🥛 | 3 cups half and half |
|---|---|---|
| I2: | 🍬 | 1 cup sugar |
| I3: | 🥚 | 6 egg yolks |
| I4: | 🌟 | ¼ cup hazelnut butter |
| I5: | 🍬 | 1 T molasses |
| I6: | 🌾 | ½ tsp vanilla |
| I7: | 🧂 | ½ tsp salt |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🥛 3 cups half and half |
| ↖ | I2: 🍬 1 cup sugar |
| ↖ | I3: 🥚 6 egg yolks |
| ↖ | I4: 🌟 ¼ cup hazelnut butter |
| ↖ | I5: 🍬 1 T molasses |
| ↖ | I6: 🌾 ½ tsp vanilla |
| ↖ | I7: 🧂 ½ tsp salt |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Very good. Still has a good hazelnut flavor without nearly as much hazelnut. Also, the final product appears to be soft, smooth, and scoopable.
## Variant 1: I1: 1 cup hazelnut butter (from pureed hazelnuts) I2: 2 cups milk I3: 1 tsp vanilla I4: 1 cup sugar I5: ¾ tsp salt I6: 5 egg yolks I(1-6) O1: Mix O2: Sous vide at 175F for an hour O3: Churn ### Notes Aiming to avoid buying hazelnut butter. That stuff is expensive. ### Result Very good. Could be softer for a custard ice cream, but works well as an ice cream. ## Variant 2: I1: 3 cups half and half I2: 1 cup sugar I3: 6 egg yolks I4: ¼ cup hazelnut butter I5: 1 T molasses I6: ½ tsp vanilla I7: ½ tsp salt I(1-7) O1: Mix O2: Sous vide at 175F for an hour O3: Churn ### Result Very good. Still has a good hazelnut flavor without nearly as much hazelnut. Also, the final product appears to be soft, smooth, and scoopable.