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Hazelnut Stracciatella Ice Cream Recipe
Ash Tyrrell

Hazelnut Stracciatella Ice Cream Recipe

I recently tried making hazelnut stracciatella ice cream at home, and honestly, it turned out better than I expected. The combination of roasted hazelnuts and thin shards of dark chocolate creates a rich and creamy dessert that tastes like something from a gourmet ice cream shop. I loved how the nutty flavor infused into the custard base, giving every scoop a deep, roasted taste.
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Total Time 2 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 150 g whole hazelnuts – Roasted hazelnuts provide the main nutty flavor. Roasting them until deep golden brown helps intensify their taste.
  • 420 g whole milk – Whole milk gives the base structure of the ice cream and keeps it smooth.
  • 250 g double cream heavy cream – Adds richness and helps create a creamy, scoopable texture.
  • 130 g light brown sugar – Gives sweetness along with a subtle caramel-like flavor.
  • 1 tsp vanilla paste – Enhances the overall flavor and balances the nuttiness.
  • ½ tsp sea salt – A small amount of salt improves the sweetness and depth of flavor.
  • 25 g hazelnut paste – Intensifies the hazelnut flavor. Use paste that is close to 100% hazelnuts for best results.
  • 40 g glucose syrup – Helps prevent ice crystals from forming and keeps the ice cream smooth.
  • 25 g whole milk powder – Absorbs excess water and improves creaminess in the ice cream base.
  • 85 g egg yolks – Used to create a custard base that makes the ice cream rich and silky.
  • 100 g dark chocolate about 72% – Melted and drizzled into the ice cream during churning to create stracciatella chocolate shards.

Method
 

  1. Start by preheating your oven to around 200°C (390°F). Spread the hazelnuts evenly on a baking tray and roast them until they become deep golden brown.
  2. Let them cool slightly, then remove the skins and chop them roughly. Roasting the nuts helps release their oils and enhances the overall flavor of the ice cream.
  3. In a saucepan, combine the whole milk, cream, half of the sugar, vanilla paste, and salt. Heat the mixture over low heat until it begins to steam but not boil.
  4. Add the chopped roasted hazelnuts into the warm milk mixture. Allow the nuts to steep for about one hour so their flavor fully infuses into the liquid.
  5. After the infusion time, strain the milk mixture through a sieve into another saucepan. Press the hazelnuts gently to extract as much flavored liquid as possible.
  6. Add the hazelnut paste, glucose syrup, and milk powder, then whisk until combined. Heat the mixture gently until steaming.
  7. In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly pour a small portion of the hot milk mixture into the yolks while whisking constantly.
  8. This process is called tempering and prevents the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan.
  9. Cook the mixture over low heat while stirring constantly with a spatula. Continue cooking until the custard thickens and reaches about 82°C (180°F).
  10. Remove it from the heat and blend briefly with a stick blender to create a smooth consistency. Then strain the custard again to remove any lumps.
  11. Allow the custard to cool completely at room temperature. Once cooled, cover the surface with baking paper and refrigerate overnight.
  12. This resting period helps develop deeper flavors and ensures the base is cold enough for churning.
  13. Pour the chilled custard into your ice cream machine and start churning. The mixture will gradually thicken and become similar to soft-serve ice cream.
  14. Most machines take around 30 minutes to reach this stage.
  15. Melt the dark chocolate gently using a microwave or bain-marie until smooth. Transfer it into a piping bag for easy drizzling.
  16. While the ice cream machine is still running, pipe a thin stream of melted chocolate into the ice cream. The cold temperature instantly freezes it, creating delicate chocolate shards.
  17. Once the chocolate is mixed in, churn for about 30 more seconds. Transfer the ice cream into a freezer-safe container.

Notes

  • I always roast the hazelnuts until they are deeply golden because it really boosts the nutty flavor.
  • I prefer using high-quality hazelnut paste that is almost pure hazelnuts. It gives the ice cream a stronger and more authentic taste.
  • I chill the custard overnight instead of just a few hours because the flavor develops much better.
  • I drizzle the chocolate slowly in a very thin stream to get those delicate chocolate flakes instead of big chunks.
  • I dip my ice cream scoop in hot water before serving so the scoops come out smooth and clean.