Jump to recipe
This luscious, refreshing, and moderately sweet Hazelnut Honey Cinnamon Ice Cream will help you fight these summer heat waves!
Hazelnut Honey Cinnamon Ice Cream
Hello, everyone. Happy Friday! I hope you are doing well, and I hope you are enjoying this summer. Are you? Myself? Kindof. I do love the part about seasonal fruit. I do love the part about having some fresh herbs for cooking and flowers for my food photography from our balcony. And I certainly do love the ice cream part. I do love this part all year round, but sometimes I feel guilty for having my ice cream in winter. Summer is the legit time.
That’s about it.
Don’t get this wrong. I like the summer weather too. Most of the times. Certainly not that kind of weather we’ve been having for the last couple of days. Way too hot, way too humid. Rather unbearable indeed. My brains (Even though I sometimes doubt I have some) are melting like ice cream in summer. That’s why I am keeping this short today.
Yes, this heat. Not to worry, though. I’ve got you covered. I am going to save you from this heat by bringing some refreshing ice cream ideas. I know, I know. I’m such a generous and considerate guy. Don’t thank you (Making a curtsy).
Over the last 3 years, I have shared a lot of ice cream ideas on this blog. You might even remember that I have posted some not so common flavors such as Cardamom Coffee Fig Ice Cream, Prune Cherry Brandy Ice Cream, or this luscious Limoncello Ice Cream. This summer, however, I have tried making more simple combinations like this Creamy Yogurt Ice Cream and now Hazelnut Honey Cinnamon Ice Cream.
Simple? Yes. Creamy and dreamy? Certainly! Delicious? Absolutely!
There’s something utterly simple, cozy, hearty, yet refreshing in this flavor combination. That’s all about Hazelnut Honey Cinnamon Ice Cream.
Stay refreshed and hydrated – have a lot of ice cream and milkshakes :)
Hazelnut Honey Cinnamon Ice Cream
- 3 cups whipping cream (35%)
- 1 cup milk (2-3%)
- 5 egg yolks
- 1-2 tbsp brown/golden sugar
- 1/2 liquid honey or more, to taste
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon or more, to taste
- little pinch of salt
- 1 cup hazelnuts
- First of all, I would recommend to remove the skins from hazelnuts (If you didn't buy them peeled). You might skip this step, but it's super easy.
- Place the hazelnuts in a baking pan in one layer and place in the oven (175 degrees C/350 degrees F) for about 10-15 minutes or until they are lightly browned and the skins are blistered. Transfer the nuts on a kitchen towel, wrap, and let steam for 1-2 minutes. Rub the nuts in the towel. You will see that most of the skins will come off, so you will need to just separate the hazelnuts from them. Cool and chop roughly the nuts.
- In a medium saucepan over medium heat, add the whipping cream, milk, sugar, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but but don't bring it to a boil!) Remove from heat.
- In a small bowl whisk together the yolks, honey, vanilla extract, and cinnamon.
- Add about 1 cup of the hot milk mixture to the eggs, and whisk until smooth. Incorporating the hot cream in two steps will help prevent the eggs from scrambling.
- Add the egg mixture into the pan with the remaining hot cream.
- Cook over low-medium heat, constantly stirring, until the mixture has thickened and started to steam (But don't bring it to a boil!), between 7-10 minutes.
- Remove from heat. You can sieve the mixture but that's optional.
- Completely cool and refrigerate for a few hours. Try and add more of honey or cinnamon if necessary.
- Once the custard has cooled, place it in an ice cream maker and follow the manufacturer's directions for use, normally it takes between 25 and 35 minutes.
- Once the ice cream is almost ready (5-7 minutes before the cooking time is over), fold in the cooled chopped hazelnuts.
- Transfer to a plastic container and freeze for a few hours.