i really like ice cream. i really like hazelnuts. and…i really like coffee. actually, i love all three. when i was a kid living in vacaville, my mom would take us to baskin robbins weekly. every visit i would order jamocha almond fudge (which, apparently has been a staple at br since 59…yes, 1959), always in a cake cone. mmm, creamy coffee ice cream, fudge and crunchy-crunchy almonds. yum.
even as a kid i loved the flavor of coffee. visits with my grandparents, as far back as i can remember, included a mug half full of coffee, half milk and loads of sugar…loads. my love for coffee has only grown (and even stepped up several levels after working for a certain mega-green-apron-donning-coffee chain a few years ago).
this ice cream was pretty good. i don’t want to sound unenthusiastic, but it is not my dream cream. too sweet, so next time i will reduce the sugar by about a quarter of a cup.. sean and his little brother, geoff (geoff is our new roomate, welcome!), both really enjoyed it…as only the scraping of spoons against the bottom of bowls can indicate. i toasted the hazelnuts in a dry pan with a pinch of salt and could hardly stop eating them from the bowl. they added a delightfuly nutty crunch to the creamy coffee flavor. i am glad it wasn’t a perfect recipe, because now i have an excuse to make more coffee steeped ice cream concoctions.
coffee ice cream with hazelnuts
i also added about a 1/8 tsp of cinnamon for a bit of spicy warmth…plus coffee+hazelnuts+cinnamon=love.
below is the recipe adjusted for less sugar. originally i used 3/4 cup of white sugar. i like to use (and drink) ground espresso, but i think any dark roast would be nice.
1 cup milk
1 cup cream
1 tsp vanilla
1/4 cup coarsely ground coffee
4 egg yolks*
1/2 cup sugar
1/2 cup toasted, coarsely chopped hazelnuts
whisk egg yolks and sugar in a heat proof bowl until pale and thick, set aside. put milk, cream, vanilla, and coffee in a medium saucepan over med-low heat. bring to just before boiling…don’t boil! strain into a large measuring cup or bowl (to remove grounds) and temper into egg and sugar mixture. pour the custard base back into saucepan (through a sieve if your like me and crazy!) and stir constantly over low heat until the custard coats the back of a wooden spoon. cool completely and freeze in ice cream machine, adding hazelnuts at the end of churning just to incorporate. if you can’t strain out all of the grounds…don’t fret, they are tasty too.
*i use organic, vegetarian eggs. that is veg fed eggs. i am too freaked out to eat any other eggs…especially if i am personally purchasing and cooking with them. i also use organic milk and cream. i pretty much try (try being opperative in this sentence) to go organic as much as i can. you can use what you want. i just thought i’d note that this is how i roll.
oh, wow! Jamocha Almond fudge brings back so many memories 🙂 that and the aloha berry banana (but I’m not sure that one was as popular)
you can’t go wrong with a coffee, ice cream, hazelnut concoction – I could go for some of that as a midnight snack right now
i love anything with hazelnuts and coffee cindy… just perfect for the summer!
Oh your ice cream looks lovely – and just the thing to beat the heat! btw I think your photos are nice! Thanks for visiting me 🙂
This looks SOOOO good. What a perfect combination.
What a gorgeous blog you’ve got here!
Thanks for visiting me at Figs. I’ll be back to see what you’re up to.
hi cindy! we gained too much weight on our trip and now can only eat ice cream for a while through looking at your pictures…you make the most amazing flavors of ice cream!
I really like the sound of this coffee ice cream with hazelnuts!
Looks delicious, the flavors work great together. I recognize those bamboo spoons, don’t you just love thrm?
helen-i do love those spoons. i picked up forks too, they were too cute to pass up and cheap too.
oooo.. so droolworthy. I love the hazelnut and coffee combination. perfect for summer. Btw, I would like to invite you to send a recipe to the ONE DISH MEAL- salad event that I am hosting. Will love to receive a recipe from you. The rules for which is in my website.