Hazelnut Praline Ice cream

As the sun gets harsher, and I wistfully say goodbye to the evanescent spring, here’s something to brighten my spirit :  Hazelnut Praline ice cream with a dash of whisky or better still Frangelico (hazelnut liqueur).

Pralines come from the old french tradition..(and hence the pronunciation is “prah-leen” and not “pray-leen”).If you are a nut lover or if you are not a nut lover, pralines shall win your heart anyway and make you go “yummmmmm”..

The recipe calls for an ice cream maker. The one I use is the Kitchenaid one. Keep it in freezer at least 24hrs before you make the ice cream.

 Ingredients : ( 8 servings : 120ml per serving)

  1. Hazelnut praline
    1. 100 gms of castor sugar
    2. 100 gms of hazelnuts
    3. a good pinch of sea salt
  2. 300 ml of Half & Half
  3. 4 egg yolks
  4. 100 gms of castor sugar
  5. 300 ml of whipping cream
  6. 2 tsp of vanilla (extract or seeds)
  7. 1 tsp Whiskey / Frangelico

Making the praline is pretty simple. Place sugar in a medium sized thick saucepan on to medium heat. As sugar starts to melt, add in the nuts and stir constantly to ensure that the nuts are coated completely with golden brown caramel.  Once the nuts are browned, pour mixture out on to a steel plate and sprinkle sea salt flakes and leave to cool. Once set, smash the pralines into pieces with a rolling pin.


To make the ice cream, place a medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. remove from heat and set aside. (If you using vanilla pods, add it along with the half and half and heat the seeds and the pod)

Place the egg yolks and sugar in mixer bowl. (here a Kitchenaid Standmixer). Attach bowl and wire whip to the mixer. Turn to speed 2 and mix well for 2-3 mins until well blended and slightly thickened, about 4 minutes. Continuing on speed 2 , gradually add the hot half and half mix.

Return the egg and milk mixture through a sieve into the saucepan. Cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.  This should take 5-7 mins on a thick sauce pan. Transfer the mixture into a large bowl. Stir in whipping cream, vanilla extract, and whiskey/Frangelico .

Cover and chill mixture completely for at least 8 hours.

Assemble and engage freeze bowl, dasher and drive assembly as directed in your attachment instructions. Turn to STIR speed (Speed 1). Pour in the chilled mixture into freeze bowl and Stir for 20 mins or until desired consistency. In the last two minutes of freeze time, pour in roughly 100 gms of hazelnut praline. Immediately transfer ice cream into air tight container to freeze or if you prefer soft serve, transfer to serving dishes!

Sprinkle some more of the praline as you serve.

French Vanilla Hazelnut Praline Ice Cream

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