This is perfect hazelnut ice cream using one of our four simple methods, so you can choose the recipe that suits you, depending the ingredients available or texture and mouthfeel you want to achieve. No matter which method you pick, the ice cream will be perfect.
• With More Heavy Cream (aka Philadelphia-style) is as simple as it gets. You see, you can actually make fantastic ice cream with just hazelnut butter, milk, heavy cream, and sugar—this is called Philadelphia-style ice cream. Despite its name, it has nothing to do with cream cheese; instead, it refers to the high cream content traditionally used in Philadelphia to create rich, smooth ice cream without egg yolks or stabilisers. This method is the easiest and fastest way to make ice cream.
• With Egg Yolks (Custard-Based Ice Cream) – In this recipe, we reduce the heavy cream and replace it with egg yolks for a velvety texture and exceptional mouthfeel. Don’t worry about an eggy taste—maturing the base overnight eliminates it.
• With Xanthan Gum – With just a tiny amount of xanthan gum, we reduce the heavy cream while maintaining body and creaminess. Depending on the amount used, it can also create a slightly stretchy texture, similar to gelato.
• With Cornstarch – Allows for even less heavy cream while still achieving a creamy, fluffy texture. Cornstarch stabilizes the base, making the ice cream light, airy, and incredibly smooth.
Each recipe offers a unique texture and can be chosen based on your preference for creaminess, richness, and body.
With More Heavy Cream (Philadelphia-style): 20.2% fat
With Egg Yolks (Custard-based): 19.5% fat
With Xanthan gum: 15% fat
With Cornstarch: 12.4% fat