ice cream
33% whipping cream
Hazelnut praline ice cream by Daria Shmarova
For the cream base
For the praline
Hazelnuts
250 g
Sugar
250 g
Water
60 ml
Salt
2 g
Method of preparation
- Combine the cream, milk, egg yolks, and vanilla.
- Heat to 81–82 °C, stirring constantly.
- Pour into a cold container and let cool.
- For the praline: roast the hazelnuts at 160 °C for 12–15 minutes.
- Make caramel from sugar and water, pour over the nuts.
- Sprinkle with salt, let cool, then chop.
- Load the cream into an ice cream maker, adding the praline halfway through the process.
- Add honey for sweetness, if desired.
