This is really very tasty indeed! It was verging on not sweet enough but just about right. It is possible to make a reasonable ice cream without churning but it doesn’t turn out as smooth. A decent hack I have found is to make with less that all the cream, freeze and then chop up and blitz till smooth in a food processor with the rest of the cream. It then stays soft for an hour or two on the freezer but is like rock then next day. To be honest, the churned stuff still goes pretty hard and you need to put it in the fridge for about half an hour before eating.
400ml cream *
3 egg yolks
2 Caramel tea bags
1T sweetener *
50g toasted hazelnuts (mine were salted)
Steep the tea bags in about 3T of hot water.
Mix the yolks, tea and sweetener with a stick blender then blend in the cream.
Chop the hazelnuts or blitz in a food processor (not too fine) and set aside.
Put the mix into ice cream maker and away you go. Dump in the nuts a few churns before finishing. I use a 3rd hand Gaggia and it delivers in about 10-15 minutes plus a pre chill. It comes out Mr Whippy soft which is delicious but needs freezing for a while to scoop really.
- cream is 30% fat and the only one available here in France. I would say it is pretty much the same as HWC in the States or whipping cream in the UK.
- sweetener - I use an erythritol/stevia blend
Nutritional Stats of the whole mix rounded up or down in the usual fashion.
Carbs (net) 22g (21g)
How many servings? I haven’t scooped them all out yet but I would guestimate about 5 servings of 2 scoops. I will update if this changes.
Per 2 scoop serving…