Ice-cream slices with caramelized hazelnuts

You can never have too many beverage recipes, so give Ice-cream slices with caramelized hazelnuts a try. For $1.64 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 39g of fat, and a total of 599 calories. This recipe serves 6. Head to the store and pick up almond flour, dark chocolate, whole milk, and a few other things to make it today. Many people made this recipe, and 153 would say it hit the spot. It is brought to you by en.julskitchen.com. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Try Broiled Peaches and Hazelnuts with Vanillan Ice Cream, Dark Chocolate Rocky Road Ice Cream with Hazelnuts, and Spiced Roasted Figs with Hazelnuts and Vanillan Ice cream for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

125 g of almond flour

20 g of butter

10 g of cocoa powder

100 g of dark chocolate

100 g of egg whites

20 g of egg yolks

35 g flour 00

100 g of peeled hazelnuts

250 g of yogurt ice-cream

100 g of icing sugar

25 g of sugar

150 g of whole eggs

4 tablespoons of whole milk

Equipment:

baking paper

hand mixer

baking sheet

stand mixer

oven

wire rack

sauce pan

cutting board

plastic wrap

baking pan

double boiler

Cooking instruction summary:

Start with the soft cookie dough, made with almonds and cocoa. Make it well in advance, even the day before. Preheat oven to 200°C and line a baking sheet with parchment paper.Beat the egg whites with the sugar until are firm and thick, then set them aside. Whip eggs, yolks and sugar for about ten minutes with an electric mixer or a stand mixer until they white, fluffy and firm.Sift the flour with the cocoa and almond flour and then gently fold them into the egg and sugar mixture. Fold in gently the egg whites.Spread the batter on a baking sheet lined with parchment paper and bake for 10 minutes. The cookie dough should be elastic to the touch.When the cookie dough is ready remove it from the oven, turn on a wire rack, then gently remove the parchment paper. Make it cool completely.When the cookie dough is cold, melt the sugar in a saucepan and when it gets amber coloured, add the coarsely chopped hazelnuts. Swirl the saucepan to completely cover the hazelnuts with caramel, then turn them on a sheet of baking paper and try to separate them with a fork. Make them cool completely and once cold break the bigger pieces of caramel.Remove the yogurt ice-cream from the freezer and let it soften a little bit, just enough so you can mix it with the caramelized hazelnuts. Mix it with the caramelized hazelnuts, keeping some aside for the final decoration.Cover with baking paper a rectangular (approx. 18cm x 12cm) baking tray, line the bottom with the almond and chocolate cookie, cover it with the ice cream and caramelized hazelnuts and top with another rectangle of cookie dough.Seal the ice cream with plastic wrap and place it in the freezer for a few hours.Shortly before serving, take it out of the freezer, gently remove the ice cream from the baking tray and set it on a cutting board. Cut it down into 6 slices and decorate each slice of ice cream with dark chocolate, previously melted in a double boiler with milk and butter. Add some caramelised hazelnuts and serve immediately .

 

Step by step:


1. Start with the soft cookie dough, made with almonds and cocoa. Make it well in advance, even the day before. Preheat oven to 200°C and line a baking sheet with parchment paper.Beat the egg whites with the sugar until are firm and thick, then set them aside. Whip eggs, yolks and sugar for about ten minutes with an electric mixer or a stand mixer until they white, fluffy and firm.Sift the flour with the cocoa and almond flour and then gently fold them into the egg and sugar mixture. Fold in gently the egg whites.

2. Spread the batter on a baking sheet lined with parchment paper and bake for 10 minutes. The cookie dough should be elastic to the touch.When the cookie dough is ready remove it from the oven, turn on a wire rack, then gently remove the parchment paper. Make it cool completely.When the cookie dough is cold, melt the sugar in a saucepan and when it gets amber coloured, add the coarsely chopped hazelnuts. Swirl the saucepan to completely cover the hazelnuts with caramel, then turn them on a sheet of baking paper and try to separate them with a fork. Make them cool completely and once cold break the bigger pieces of caramel.

3. Remove the yogurt ice-cream from the freezer and let it soften a little bit, just enough so you can mix it with the caramelized hazelnuts.

4. Mix it with the caramelized hazelnuts, keeping some aside for the final decoration.Cover with baking paper a rectangular (approx. 18cm x 12cm) baking tray, line the bottom with the almond and chocolate cookie, cover it with the ice cream and caramelized hazelnuts and top with another rectangle of cookie dough.Seal the ice cream with plastic wrap and place it in the freezer for a few hours.Shortly before serving, take it out of the freezer, gently remove the ice cream from the baking tray and set it on a cutting board.

5. Cut it down into 6 slices and decorate each slice of ice cream with dark chocolate, previously melted in a double boiler with milk and butter.

6. Add some caramelised hazelnuts and serve immediately .


Nutrition Information:

Quickview
599k Calories
16g Protein
38g Total Fat
51g Carbs
8% Health Score
Limit These
Calories
599k
30%

Fat
38g
60%

  Saturated Fat
11g
72%

Carbohydrates
51g
17%

  Sugar
35g
39%

Cholesterol
156mg
52%

Sodium
130mg
6%

Caffeine
17mg
6%

Get Enough Of These
Protein
16g
33%

Manganese
1mg
74%

Copper
0.69mg
35%

Fiber
6g
27%

Iron
4mg
26%

Selenium
17µg
26%

Phosphorus
236mg
24%

Vitamin B2
0.39mg
23%

Magnesium
86mg
22%

Vitamin E
3mg
21%

Calcium
163mg
16%

Vitamin B1
0.2mg
13%

Folate
50µg
13%

Zinc
1mg
12%

Potassium
426mg
12%

Vitamin B5
1mg
11%

Vitamin B12
0.56µg
9%

Vitamin A
467IU
9%

Vitamin B6
0.18mg
9%

Vitamin D
0.94µg
6%

Vitamin B3
0.95mg
5%

Vitamin K
4µg
4%

Vitamin C
1mg
2%

covered percent of daily need
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