Hazelnut Mascarpone Ice Cream Recipe

Serious Eats
Serves: 8 Save

Ingredients (9)

  • 9 ounce best-quality whole hazelnuts, toasted, skinned, and roughly chopped (shy 2 cups; 355g)
  • 10 ounces heavy cream (about 1 1/4 cups; 285g)
  • 8 ounces whole milk (about 1 cup; 225g)
  • 1 vanilla bean, split and scraped; seeds reserved (optional)
  • 6 ounces sugar (about 3/4 cup plus 2 Tablespoons; 170g )
  • 5 ounces egg yolk (shy 2/3 cup; 140g)
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
  • 8 ounces mascarpone, brought to approxixmately 70°F/21°C (about 1 cup; 225g)
  • 1/2 ounce vanilla extract; or Frangelico (about 1 tablespoon; 15g)

Directions

Learn how to make this recipe at Serious Eats

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