Hazelnut ice cream recipe


A popular ice cream from Turkey and the Caucasus. Instead of hazelnuts you can use walnuts or almonds. Decorate with left-over nuts before serving.

  • Yield: 4 Servings


  • 4 egg yolks, lightly beaten
  • ½ lb (225 g) sugar
  • 1 lb (450 g) shelled hazelnuts
  • 1 pint (600 ml) milk
  • 2 tablespoons orange blossom water
How to Make It
  1. Place the egg yolks in a small saucepan, stir in half the sugar and cook over a low heat, stirring constantly until the sugar dissolves. Place in a refrigerator to cool.
  2. Grind three-quarters of the nuts. Bring the milk to the boil in a saucepan. Add the remaining sugar, the ground nuts and the egg mixture. Reduce the heat to very low and cook until the mixture thickens a little, stirring constantly.
  3. Remove from the heat, stir in the orange blossom water and set aside to cool. Pour into a freezer tray and freeze for 2-3 hours.
  4. Remove from the freezer, scoop into a bowl and beat lightly. Return to the tray, smooth over the surface and re-freeze. Transfer to a refrigerator about 30 minutes before serving. Turn on to a plate, decorate with the remaining whole nuts and serve.

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