4-Ingredient, No-Churn Hazelnut Oil Ice Cream
Adapted from The New York Times
|
Yields 1 quart of ice cream
INGREDIENTS Ice Cream: 2/3 cup sweetened condensed milk (7oz) 2 tablespoons hazelnut oil 3/4 teaspoon Diamond Crystal kosher salt (half amount if using another brand) 1 1/2 cups heavy cream Hot Fudge Sauce: 2/3 cup sweetened condensed milk (7oz) 1/2 cup bittersweet chocolate 1/4 teaspoon Diamond Crystal kosher salt (half amount if using another brand) 1 tablespoon hazelnut oil |
INSTRUCTIONS
Ice Cream:
WHISK 1. Whisk together condensed milk, hazelnut oil, and salt until combined.
WHISK 2. In a larger bowl or standing mixer, whisk heavy cream until stiff peaks form.
WHISK 3. Vigorously whisk a dollop of the whipped heavy cream into the bowl with the condensed milk.
FOLD. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula or large spoon. Scrape the sides of the bowl as you go. The mixtures should be fully incorporated while remaining light and airy.
FREEZE. Freeze at least 3 hours in an airtight container.
Fudge:
MELT. Combine condensed milk (the remainder of your 14oz can), chocolate, and salt in a microwave safe bowl. Microwave for 30 seconds and stir. Repeat until chocolate is melted (likely 60 seconds total). Add hazelnut oil. Stir until smooth.
SERVE. Allow ice cream to thaw for 10 minutes before scooping. Top with hot fudge.
ENJOY!
WHISK 1. Whisk together condensed milk, hazelnut oil, and salt until combined.
WHISK 2. In a larger bowl or standing mixer, whisk heavy cream until stiff peaks form.
WHISK 3. Vigorously whisk a dollop of the whipped heavy cream into the bowl with the condensed milk.
FOLD. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula or large spoon. Scrape the sides of the bowl as you go. The mixtures should be fully incorporated while remaining light and airy.
FREEZE. Freeze at least 3 hours in an airtight container.
Fudge:
MELT. Combine condensed milk (the remainder of your 14oz can), chocolate, and salt in a microwave safe bowl. Microwave for 30 seconds and stir. Repeat until chocolate is melted (likely 60 seconds total). Add hazelnut oil. Stir until smooth.
SERVE. Allow ice cream to thaw for 10 minutes before scooping. Top with hot fudge.
ENJOY!
