Best Ferrero Ice Cream
Delicious, smooth, indulgent, and easy to make Ferrero Rocher Ice cream filled with chocolate hazelnut goodness!
Ingredients
- 4 large egg yolks room temperature
- 3/4 cup sugar
- 1 1/2 cups milk
- 1/3 cup cocoa powder
- 6 tbsp chocolate hazelnut spread
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup hazlenuts chopped and toasted
- chopped ferrero rocher chocolate for topping optional
Instructions
- In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
- Whisk in your milk, cocoa powder, and chocolate hazelnut spread into a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
- Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
- Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
- Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
- Add your heavy cream and vanilla extract to your mix, stir to combine.
- Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
- When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
- In the last two minutes, add in your chopped hazelnuts. Churn until they are evenly distributed.
- Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- To serve, allow ice cream to sit at room temperature for at least 5 minutes. Scoop and enjoy!
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 26.8gProtein: 5gFat: 21.6gFiber: 1.7gSugar: 24.3g
Tried this recipe?Let us know how it was!