Toasted Hazelnut Coffee and Nutella ice cream

original post: http://greedygirlcooks.blogspot.com/2015/07/toasted-hazelnut-coffee-and-nutella-ice.html

Ingredients (printable recipe)

Jeni’s ice-cream base

2 cup Milk

1 ¼ cup Cream

2/3 cup Sugar

2 tablespoon Corn syrup

3 table spoon Cream cheese

1 table spoon plus 1 teaspoon Corn starch

2 tablespoon milk

added

2 tablespoon coffee grounds

½ teaspoon hazelnut flavoring

1 cup hazelnut

Nutella

Instructions

For the hazelnuts

• In a dry hot pan over medium heat lightly toast the hazelnuts for 2-5 minutes (it will smell like popcorn) Do not burn, once they are browned Rub together in a paper towel to remove as much skin as possible
• Set aside to completely cool
• Lightly chop in a food processor

For the ice-cream

• In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
• In a separate bowl lightly whisk the cream cheese, salt, hazelnut, extract and coffee grounds
• In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
• Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
• Place back on the heat and stir allowing it to slightly thicken for a minute
• Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove lumps and allow the coffee to steep
• Pour contents into a zip lock bag
• Prepare a bowl filled with ice
• Place the zip lock bags in the ice bath and allow the mixture to completely cool
• Before churning strain the mixture in a cheese cloth to remove the large particles of ground coffee
• Churn the milk mixtures in an ice-cream maker
• Layer in a baking pan, nutella, toasted hazelnuts and ice cream
• Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.

Greedy Tips:

You can use instant coffee if you like but roasted ground coffee beans give a much stronger and robust coffee flavor