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Aperitif carrots filled with a salmon filling
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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
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Mould your own chocolate Easter bunnies
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Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
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Make your own ice cream - without an ice cream maker

13 Liked
 

Crunchy hazelnut ice cream

Who hasn't experienced it? Outside, the sun is beating down from a cloudless sky and there's no breeze to cool down the 30°C temperatures. There's only one thing that helps in this heat: a cool, delicious, homemade ice cream. However, not everyone has an ice cream maker at home, so we're sharing our Blitz ice cream recipe with you, which you can easily make at home and of course without an ice cream maker.

We have opted for a creamy hazelnut ice cream with a crunchy chocolate coating. If you don't like this flavour, don't worry, you can easily replace the hazelnut flavour with the flavour you like best! Our flavour pastes and fruit purees are best suited for this. As the flavour pastes have a slightly more intense taste, you only need 20 to 30 g of the pastes. Why not try out the recipe and let us know which ice cream flavour is your favourite.

Most important key data

Quantity: 6 pieces

Preparation time: approx. 15 minutes

Chilling time: 3 to 4 hours

Difficulty level: Easy

Shelf life: 1 month

Ice cream

Egg yolk40 g
Icing sugar10 g
Hazelnut filling50 g
Hazelnut brittle10 g
Whipped cream200 g

Chocolate shell

Couverture | Dark300 g
Cocoa butter100 g
Hazelnut brittleof your choice

Ice cream - flavour pastes

Egg yolk40 g
Icing sugar10 g
Hazelnut filling20-30 g
Whipped cream200 g

Ice cream - Fruit puree

Egg yolk40 g
Icing sugar10 g
Hazelnut filling60 g
Whipped cream200 g

Production of the ice cream

Beat the egg yolks and icing sugar in a bowl with a mixer until frothy. In between, you can mix in the hazelnut filling together with the hazelnut brittle.

If you use flavoured pastes or fruit purees, you can also stir these in now.

Once you have whipped the mixture until frothy, all you have to do is fold in the whipped cream and pour the homemade ice cream mixture into a piping bag. Fill the ice cream mould evenly with the ice cream mixture. Tap the ice cream mould on the table a little after you have filled it to avoid air bubbles in the ice cream.

Now insert the wooden sticks and put everything in the freezer. It's best to leave the ice cream there overnight. However, if you don't have time for this, you can take the ice cream out after 3-4 hours as long as it is firm.

Completion of the ice cream sticks

To make the chocolate coating, melt the couverture and cocoa butter in a pan.

Then pour the melted couverture into a tall container, such as a glass or cup. This container must be large enough for the ice cream to fit in easily. For more crunch in the coating, you can add a generous amount of hazelnut brittle to the chocolate.

Dip the ice cream fresh from the freezer briefly into the melted chocolate and place it on baking paper so that the couverture can set a little.

Your ice cream is now ready. Of course, you can keep your homemade ice cream in the freezer until you are ready to enjoy it. Have fun making it and bon appétit!

Storage & shelf life

You can easily store the finished ice cream in the freezer for up to 6 months.

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Nutrition declaration per 100 g

Energy value in kJ: 2084 kJ | Energy value in kcal: 503 kcal | Fat: 40 g, of which saturates: 22 g | Carbohydrates: 29 g, of which sugars: 25 g | Protein: 6 g | Salt: 0.04 g

 
Posted in: Sweet recipes, Ice cream and sorbet

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