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Chocolate-hazelnut swirl ice cream

Time 25 minutes
Yields Makes 1 1/2 quarts ice cream
Chocolate-hazelnut swirl ice cream
1

In a medium heavy-bottom saucepan, combine the cream and milk. Halve the vanilla bean and scrape out the seeds; add the seeds and pod to the pan. Bring to a boil, then immediately remove from the heat. Stir in the sugar until dissolved.

2

In a medium bowl, briefly whisk together the egg yolks. Pour about half a cup of the hot cream mixture into the bowl, whisking constantly to warm the eggs (this helps to keep them from curdling when added to the pan). Pour the cream-yolk mixture back into the saucepan with the rest of the hot cream, whisking constantly.

3

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it has thickened to a custard and coats the back of the spoon, about 7 minutes.

4

Strain the custard through a fine mesh sieve into a large bowl. Whisk one-half cup of the hazelnut-chocolate spread into the hot custard until thoroughly combined. Cover and cool to room temperature, then chill in the refrigerator at least 2 hours, preferably overnight.

5

Freeze the custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream has reached a thickened “soft-serve” or frozen yogurt consistency, spoon in the remaining one-half cup spread and blend very briefly to form swirls in the ice cream. Chill in the freezer until ready to serve.

Save the egg whites for another use, such as meringues.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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