No-churn hazelnut espresso ice cream
Time taken: 15 minutes, plus 8 hours for freezing
- 425ml/15fl oz double cream
- 1 tsp finer flaked or smoked sea salt
- tsp vanilla bean paste
- 50g/1.oz hazelnuts, toasted
- 397g/14oz tin sweetened condensed milk
- 125ml/4.fl oz very strong coffee or espresso, cooled
This is an absolute knockout ice cream with no need for an ice-cream maker, or checking the freezer every 30 minutes. Miraculous. The nuts are toasted when they are the colour of milky coffee rather than butter –this will release the aromatic oils in the hazelnuts and, along with the sea salt, will really intensify the flavour of the ice cream. Delicious on its own, or served alongside a good slice of Ginger Crunch or Dark Chocolate and Rum Truffle Tart (both included in Sea Salt: A Perfectly Seasoned Cookbook).
Using an electric whisk, beat the cream, salt and vanilla together in a large bowl until the mixture resembles natural yogurt. Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk and cooled coffee to the cream mix and beat together until it thickens to the consistency of natural yogurt.
Pour the mixture into a 900g/2lb loaf tin, sprinkle over the reserved hazelnuts and cover with clingfilm. Chill in the freezer for at least 8 hours, or overnight. Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep covered in the freezer for three months.
IMAGE: LIZ & MAX HAARALA HAMILTON