You do not need an ice cream maker to make a very creamy hazelnut ice cream, to be personalized with your favorite topping: from caramel to chopped nuts, passing through the timeless whipped cream.
Just the right mix of cream and condensed milk, hazelnut paste and a good mix. No appliances, just a little patience: because waiting in front of the freezer door for your hazelnut ice cream to reach the right consistency will be the most difficult thing of all.
As for the pappardelle with coffee grounds, the cooked fish, and i cake pops of cookies, this recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Click – accendilucegas.it
INGREDIENTS FOR A PLUMCAKE MOLD
WHAT
- 300 ml of whipping cream
- 150 ml of condensed milk
- 2 tablespoons of liquid vanilla
- 150 g of hazelnut paste
- 2 tablespoons of whole hazelnuts
HOW TO MAKE HAZELNUT ICE CREAM WITHOUT ICE CREAM
First, I toasted the hazelnuts for a few minutes in a non-stick pan and I obtained a not too thin grain (I like to feel its chewiness) which I kept aside.
Then I mixed the condensed milk with the liquid vanilla and the hazelnut paste. Once blended to perfection, in a very cold bowl, I whipped the cream and then I combined the other ingredients gently, mixing from bottom to top so as not to disassemble the mixture. The hazelnut ice cream is ready to be cooled (I told you it was quick and easy!).
I poured the mixture into a loaf pan, sprinkled with chopped hazelnuts, covered it with plastic wrap and let it rest in the freezer for 6 hours.
If you manage to advance it, I would like to point out that it can be kept, always in the freezer for 15 days, but to me, in all honesty, it has never lasted more than 24 hours !!!
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On the contrary, Click.