Espresso ice cream with hazelnuts
Combines creamy richness with a rich coffee-nut flavor and works well as a satisfying adult dessert. Hazelnut makes the texture denser and enhances the aroma of espresso without excessive sweetness.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (235 g). Mix milk (480 g), cream 20% (190 g), dry milk (45 g), finished condensed milk (235 g), and ice cream stabilizer (6 g). Heat the base to 85 °C and blend with an immersion blender.
Quickly cool the mixture to 30-35 °C, add strong coffee (60 g), and mix again. Cover with plastic wrap and let it sit in the refrigerator for 4-6 hours.
After stabilization, fold in hazelnut urbech (50 g), pour the mixture into molds, and freeze for 6-8 hours at -18 °C.
If you want a more pronounced coffee profile, use double espresso and let it cool completely before adding it to the base.
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