- 1 1/2 cups whipping cream
- 1 vanilla bean, split lengthwise
- 1/3 cup Frangelico (hazelnut liqueur)
Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.
Warm Chocolate Cakes with Frangelico Ice Cream
"When my daughter and son-in-law took me to Bridges in nearby Danville for my birthday, they told me the restaurant was in the movie Mrs. Doubtfire," says Merrybell Loesel of Walnut Creek, California. "I was even more impressed by dessert than I was by the restaurant's claim to fame—the chocolate pudding cake defies description."
These individual cakes have a soft, pudding-like center. If you're short on time, substitute purchased vanilla or coffee ice cream: Soften it, and stir in some Frangelico—a hazelnut liqueur made in Italy—before serving.
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Easy Ice Cream Recipe – Frangelico Vanilla
A few years back someone gave me an old beat up “old school” ice cream maker. I was so excited! I had one of these as a kid. I loved making ice cream in the summer months. It was a little bit of magic to see the process happen. I was super stoked to give it a try as an adult.
I got my ice, rock salt and ice cream recipe ready. The ice cream maker I had been given had a motor that would crank and spin the ice cream mixture for you. I was impressed at the technology… Until I started adding the ice and rock salt. What was so much fun as a kid quickly became a loud awful MESSY chore! The ice cream maker began to rock around violently and then it let out a loud angry yetti squeal and died. I was left with a half frozen mess of cream and sugar. Talk about a let down!!
I put it in the freezer hoping it would finish the job. Another thing I forgot about homemade ice cream is that it turns into a rock solid mass of ICE over night! It is next to impossible to scoop it out. After a little research, I found out that you are supposed to let the ice cream dethaw for a bit before serving.
My ice cream dream had turned into an ice cream nightmare.
I hit the internet looking for a better way to make home made ice cream. Turns out they have ice cream machines that don’t require ice or rock salt!! I ordered my Cuisinart Ice Cream Maker that day.
I never new that ice cream could be so damn easy!! All you do is freeze a container overnight, add ingredients, and then flip a switch. 25-30 minutes later you have ice cream! Wha wha? Yep.
After a few batches, I figured out that if I added a little bit of booze or a liqueur it would keep the ice cream from turning into a rock hard mass. It’s a small amount – so I doubt anyone is gonna get a buzz from it. Not only does it flavor it but it makes it a joy to serve later.
Below is my Easy Ice Cream Recipe. It has a Frangelico – vanilla flavor base. I also add a half of a lemon to brighten the flavor. Vanilla can be a little boring, right? The Frangelico and lemon kick it up a notch or two. Don’t worry, you can’t taste the lemon. It’s weird! I know, but trust me, if you don’t use it you can tell a difference.
You can use this easy ice cream recipe as a base for all kinds of flavors. One of my childhood faves is cookies and cream – just add a 1 cup of crushed Oreos to the mix at the very end. Cookie dough? Yep. Strawberries and blueberries? YAAAS! Experiment and have some fun!
Nutritional data has not been calculated yet.
Mmmm! I wasn't sure that the ounce of Frangelico would really be noticeable mixed into the ice cream but it was, and it added a delicious nutty hazelnut flavor. I rimmed the glass with chocolate sprinkles in addition to garnishing the mixture.
I had the ingredients, so I figured what the heck. Not the kind of cocktail that you'd sit all night at the bar and drink. But a tasty treat!
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Affogato Ice-Cream Cake w/ Frangelico
Preheat oven and prepare brownie mixture according to packet instructions. Spread each brownie into two 22cm lined cake pans and bake until a skewer inserted in the centre comes out with a few moist crumbs and then remove from oven, and brush each with 1 tablespoon Frangelico and let cool completely and using a 20 cm springform cake pan as a guide to trim to two 20cm cakes.
Grease a 20cm springform cake pan and line base and side of with baking paper. Place 1 of the trimmed cakes in the base and spread softened ice cream over the top, then top with second cake and freeze for at least 6 hours or overnight.
When almost ready to serve, make the Frangelico ‘ice magic’.
Place chocolate and coconut oil in a heatproof bowl set over a saucepan of gently simmering water and stir until melted and smooth, then stir in remaining 40 ml Frangelico and cool to room temperature.
Whisk cream and icing sugar together until stiff peaks, then whisk in the mascarpone.
Release the cake from the cake pan and place on a serving plate and top with the mascarpone mixture then drizzle with cooled Frangelico ‘ice magic’.
Freeze for 30 minutes to set the sauce and then scatter over coffee beans to serve.
Frangelico Affogato Dessert
Recipe and cocktail photo provided by brand representatives. Bottle photography, comments and opinions are my own unless otherwise stated.
The Frangelico Affogato ice cream dessert is not only elegant, but delicious. It doesn’t have to be served in a cocktail glass, but it makes the presentation so much more desirable than a regular glass or bowl. The recipe doesn’t call for it, but I would suggest dusting the top of the ice cream with cocoa powder. Chocolate complements both hazelnut liqueur and coffee. Place an almond biscotti on the side of the plate with a few strawberries and you’ll have dessert heaven!
1 to 2 scoops Vanilla Ice Cream
1-1/4 ounce Frangelico Hazelnut Liqueur
Place ice cream in an 8 ounce martini glass. Pour Frangelico and Espresso over the ice cream just before serving.
Frangelico Hazelnut Liqueur Tasting Notes
Frangelico Hazelnut Liqueur runs thin, but bathes the taste buds with irresistible flavor. Hazelnut is obvious, but there are other subtle flavors. Vanilla is apparent with fainter hints of coffee, chocolate and perhaps a bit of citrus.
The color reminds me a little of liquid gold.
Some may enjoy this neat or on the rocks, but it’s a little too sweet for me to do that. I prefer mixing with it. It’s wonderful in hot chocolate and coffee with cream. It also adds to the flavor of this decadent German Chocolate Cake Cocoa. It’s also the basis for fun chocolate cake birthday shots like this one.
I have one minor issue with the bottle. If any excess liqueur is not wiped completely from the rim or threads at the top of the bottle, they dry and crystalize causing the lid to stick. The lid insert sometimes sticks to the bottle while the outside part of the lid turns and turns going nowhere. We’ve had to resort to pliers a few times to get the lid off the bottle. This isn’t a deal breaker of course, but a reminder to keep things clean. Wipe the bottle top and rinse the lid after ever use and this won’t be a problem.
Hazelnut Praline and Frangelico Ice Cream Recipe
A quick and easy roasted hazelnut praline (a French confection of nuts and caramelised sugar) ice cream with lots of Frangelico - to enhance the nutty flavours - is a winner. Double or triple the recipe and freeze for those unexpected guests - homemade ice cream always impresses. This served with a thick caramel or Belgian chocolate sauce is true decadence. Remove the hazelnuts and frangelico from the recipe and keep the vanilla pod - the result is the most dreamy vanilla bean ice cream. Use this for milkshakes and dom pedros (a South African mixed drink made by combining ice cream and whiskey or any other preferred alcohol) and you will have your friends "screaming" for more.
Roasted Hazelnut Praline and Frangelico Ice Cream Recipe
1 cup Roasted, skinless Hazelnuts
10 ml Vanilla Essence, extract or vanilla pod/seeds - for flavour
1) Caramelise the sugar in a pan on the stove, reheat the chopped hazelnuts slightly and then add to caramelised sugar. Mix ingredients together and pour onto a greaseproof piece of paper, allow cooling. Chop this up roughly and set aside
2) Whisk the egg yolks very well until light and fluffy. Slowly add the sugar, salt and vanilla and continue whisking until this mixture is pale in colour almost to the colour of cream
2) Whisk the cream until the same consistency as the egg mixture
3) Incorporate the two amounts together add Frangelico and hazelnut praline, place into a container and into the freezer
Caramel Sauce Recipe
1) Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer
2) Strain through a sieve and place into the fridge for later use
Belgium Chocolate Sauce
200g best quality Chocolate money can afford
1) Melt the chocolate over a double boiler, heat the cream and incorporate together. Serve warm or chilled
Milk Shake Recipe
½ Vanilla Ice Cream from the above recipe (+-400 or so ml)
62ml Chocolate Sauce, use above recipe
Whipped Cream for garnish
1) Liquidise the semi-melted ice cream and chocolate sauce together. Serve topped with freshly whipped cream
Dom Pedro Recipe
½ Vanilla Ice Cream,semi-melted, from the above recipe (+-400 or so ml)
1) Blend the above ingredients together and serve immediately. Decorate with a sprinkle of cocoa powder
Nutty, Creamy, and Fresh: How to Make the Best Hazelnut Ice Cream
When it comes to making nutty ice creams, my favorite way to achieve flavor is with an overnight infusion of toasted nuts in the milk and cream used in the recipe, rather than incorporating nut pastes or butters into the ice cream base. Time and heat help draw out the aromatic essential oils in the nuts, giving dairy a robust flavor even after the nuts have been strained out.
Part of this is about cost and quality control, the rest comes down to issues both textural and philosophical. It's easy to find cheap nut pastes and butters, but the texture and quality of these affordable store-bought products aren't always the best freshness and sugar content can vary, while some may be partially defatted to prevent separation. Meanwhile, high-end versions may be silky smooth thanks to wet-milling or conching techniques used to process the nuts, but they also come with eye-popping price tags.
In many dessert applications, churning out a batch of homemade nut paste would split the difference between cost and quality, but I find it to be a labor intensive project that produces a rustic texture, one that isn't ideal for ice cream. And besides, when a frozen dessert craving strikes, the idea of having to tackle such a time-consuming initial step can be as much of a bummer as waiting around for a special order of fancy nut butter or paste to show up at your front door.
I prefer to make ice creams that don't require specialty ingredients, or fancy equipment, aside from an ice cream machine. All you really need for great nutty ice creams are whole nuts, of the best possible quality, that get toasted and skinned.
In my cookbook, I take a one-size-fits-all approach for nutty ice creams, employing a technique that can be used with everything from black walnuts to cashews, peanuts to pine nuts. It's a workhorse recipe that'll get the job done with a wide variety of ingredients, but here I'm tailoring that approach to bring out the best in one specific type of nut: hazelnuts.
I start out by roughly chopping toasted, skinned hazelnuts. This optimizes their surface area, allowing their flavor to readily infuse in the milk and cream. The key here is surface area "optimization" rather than maximization.
Finely chopping or even grinding the nuts, whether into a paste or a butter, would truly maximize their surface area. However, this would also cause the nuts to absorb far more of the milk and cream, resulting in a final product that's closer to a purée than an infusion. For that approach to work, the nuts would need to be processed to a truly buttery consistency or else the finished ice cream would end up grainy and coarse.
What I want is to chop the hazelnuts just enough to facilitate the infusion without allowing for excess absorption. The same principle is used for cutting mirepoix for chicken or beef stock—if you chop the vegetables too finely, they will absorb too much liquid, leaving you with a lower yield of stock. Without being too prescriptive, I'd say to aim to chop each hazelnut into quarters, but there's no need to cut each nut one by one running a knife over them for a rough chop will do just fine.
After chopping, I transfer the hazelnuts to a 3-quart stainless steel saucier before adding the milk and cream.
When I feel like splurging, I'll toss in a split and scraped vanilla bean as well (it's important to set aside the scraped vanilla seeds at this stage, as they would otherwise cling to the hazelnuts and be lost with straining later on). This is also a good occasion to wring out everything you can from a leftover vanilla bean. The mellow, almost oaky flavor the pod can give up with an infusion echoes the nutty, creamy quality of the hazelnuts in a lovely way, but if you don't have a pod (fresh or otherwise) on hand, simply leave it out.
The hazelnut and dairy mixture, with or without a vanilla pod, is brought to a simmer over medium heat, then covered and cooled to room temperature. From there, I'll refrigerate it overnight or up to 36 hours anything past the 12 hour mark is less about flavor than convenience, so move the project forward at whatever pace works best for you.
After refrigeration, I return the mixture to a simmer once more, to ensure the layer of butterfat that congeals around the hazelnuts has fully melted and that the nuts have expressed as much flavor as possible. I then strain the hazelnuts through a fine mesh sieve, stirring and pressing gently to prevent any flavorful dairy from being left behind the hazelnuts will still be quite firm, so there's not much to press out.
While the ice cream base itself has no further need for these hazelnuts, there's no need to toss them in the trash. They can be re-purposed, as-is, in our creamy or crunchy Homemade Nutella. The recipe won't require any modification, but do be aware the cooking process will take a little longer thanks to the added moisture in the hazelnuts. Of course, the finished product will be milder in flavor than one made with fresh hazelnuts, but with all that added chocolate and hazelnut oil, homemade Nutella will still be nuttier and tastier than its store-bought equivalent.
Once the saucier has cooled to the touch, I'll add my eggs and sugar (toasted sugar is a particularly nice option here), along with the reserved vanilla seeds from the bean I scraped the day before, and then whisk in the warm hazelnut milk. At this point, the mixture won't be hot enough to scramble the yolks, so there's no need for any sort of tempering.
Next, I whisk in a little mascarpone into the base.
Mascarpone has a naturally sweet and faintly nutty character that seems to amplify the flavor of the hazelnuts, and it also serves to top off the dairy content of the ice cream (as the hazelnuts themselves can absorb quite a bit).
I start the ice cream base over medium-low to gently warm the eggs, stirring and scraping all the while with a flexible, heat-resistant spatula. When the mixture is warm to the touch, I increase the heat to medium and cook (always while stirring and scraping) until steaming-hot. The ideal cooking temp for any given ice cream will vary from recipe to recipe, depending on the percentage of sugar and dairy, as well as the degree of coagulation and/or evaporation a baker is aiming for in the base.
It's not something I generally monitor with a thermometer myself, but for those who'd be more comfortable doing so, aim for something like 165°F (74°C), then strain the base through a fine-mesh strainer (it's fine to use the same one from before, no need to wash it out between uses).
Finally, I flavor the ice cream with a shot of Frangelico, but any nutty or complementary flavor of liqueur will do, or simply use an equal amount of a good vanilla extract to head in a different direction. Because alcohol-based extracts deliver a different complement of vanilla compounds than a dairy-based infusion, I don't like to increase the extract when not using a pod (or conversely, omit the extract when using a pod). I see extracts and beans as different delivery mechanisms for different batteries of flavor, rather than interchangeable parts.
As with any ice cream base, after the initial round of seasoning with salt and liqueur or vanilla, I like to sample the base and adjust it to taste from there. Do bear in mind ice cream will taste less sweet once frozen, so don't overdo it on salt.
The penultimate step is to chill the ice cream base down to 39°F (4°C) before churning. This can be done proactively over an ice bath, or passively in the fridge (with the ice cream base covered, to prevent odor absorption and excess moisture loss through evaporation). As former Serious Eats ice cream whisperer Max Falkowitz has explained here, ice cream bases don't need to be chilled overnight, so long they are properly chilled before churning.
While my go-to recommendation for an ice cream machine is the Cuisinart Ice 21, I used the Breville Smart Scoop here as I needed to churn up several quarts of this ice cream for. personal reasons. For more information about these machines, check out our complete ice cream maker review.
After churning, the ice cream can be enjoyed straight away as soft serve, or transferred to a chilled container to freeze completely for scooping.
In photos, the hazelnut ice cream looks deceptively beige, like plain vanilla, but on closer inspection, it has a warm ivory color from the hazelnut infusion, the only subtle hint of the flavor inside.
Thanks to the mascarpone, the ice cream has a sweet richness and complex dairy flavor to underscore its nuttiness, making it an ice cream worth savoring on its own. That said, it pairs especially well with mild and creamy fruits like bananas or figs, with a sprinkling of toasted hazelnuts for crunch.
Or, when I'm feeling particularly extra, I'll top it with a spoonful of warm, homemade Nutella for a hazelnut sundae like no other.
Frangelico Chocolate Cake Supreme Recipe:
• 3 eggs that are separated
• 3/4 cup regular white table sugar
• 1/2 cup soft or melted butter
• 1 cup brown sugar
• 2-1/4 general purpose white flour
• 1/2 cup unsweetened cocoa powder
• 1-1/2 tsp. baking soda
• 3/4 cup coffee
• 3/4 cup Frangelico frosting
Start by greasing and flouring two 9” cake tins.
Preheat the oven to 180-200 degrees.
Whip the eggs whites and then add in the sugar.
Mix the butter and brown sugar.
Beat in the egg yokes one at a time.
Mix the flour, cocoa, baking soda together in a bowl by sifting.
Add to creamed mix the coffee and Frangelico and blend well.
Fold the egg whites into the batter.
Pour into prepared pans.
Bake 30 minutes or until done.
Let the cake cool before frosting
Frangelico Cake Frosting:
In mixing bowl, cream together the 6 tbls. butter , 1lb sifted icing sugar.
Add 3 tbls. of unsweetened cocoa powder, 3 tbls. Frangelico and 2-3 tbls. hot coffee, beat until smooth.
Use this for the Frangelico frosting cake.
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