Hazelnut Ice Cream | Haselnusseis
If there is one flavor that takes me straight back to summers in Germany, it’s hazelnut ice cream. Every town had a local Eiscafé, usually run by an Italian family, and a scoop of Haselnuss tucked into a waffle cone was always my absolute first choice. Rich, nutty, and just creamy enough without being heavy. I have been working on a homemade version that captures exactly that nostalgic flavor, and this recipe is it.
The secret to getting that authentic taste isn’t a shortcut; it’s all in how you treat the hazelnuts. Steeping real, toasted nuts in warm milk and heavy cream before blending pulls out far more complex oils and depth than you would ever get from a bottle of extract or a sugary store-bought hazelnut syrup. With just six simple ingredients and a classic custard technique, the result tastes like the real thing.
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German Hazelnut Ice Cream at a Glance
- The Style: Authentic German Haselnusseis: a traditional, custard-style ice cream base infused with real toasted hazelnuts.
- Prep Time: 30 minutes (plus cooling, chilling, and freezing time).
- Key Technique: Hot dairy infusion (steeping whole nuts directly into the cream base to extract natural oils and flavors).
- Equipment: A standard ice cream maker or a stand-mixer ice cream bowl attachment.
What makes this German Hazelnut Ice Cream special
Ingredients and substitutions
- Hazelnuts: Raw or blanched, both work. I highly recommend taking a few minutes to toast them first; it triggers the Maillard reaction, which deepens the roasted flavor. Trader Joe’s carries them roasted and unsalted, which is perfect for this recipe.
- Heavy Cream: Do not substitute with a lighter cream or half-and-half. The dairy fat content is critical for achieving a velvety texture.
- Whole Milk: The balance of whole milk and cream is important. Too much heavy cream can actually mask the delicate nut flavors and leave a greasy film on the tongue.
- Egg yolks: Yolks only; I have tried using both the whole egg (it works) and yolk only but the latter gives you a much richer, creamier result.
- Salt: Just a fine pinch; salt is a natural flavor enhancer, so don’t skip it!
Tools that make this easier
- A heavy-bottomed saucepan is worth using here so the milk and cream heat evenly without scorching.
- Unless you have a double-boiler, you will also need a heatproof bowl and a pot for your water bath to gently cook the egg yolk base.
- To blend the hazelnuts, I use my high-speed blender.
- I love using the ice cream attachment for my KitchenAid, but any other ice cream maker will work. Or you do it the old-fashioned way with salt.
How to make this dish
1. Toast and steep the hazelnuts
Unless you’re using roasted hazelnuts, do not skip this step! Then steep the hazelnuts in boiling milk and cream.
2. Build the custard base
Heat egg yolks and sugar over a water bath. Let it cool down.
3. Blend and strain
Blend the hazelnuts in the milk-cream mixture and strain it through a sieve.
4. Combine and churn
Mix the custard with the hazelnut cream. Churn until you have a soft-serve consistency.
How to Serve and Enjoy
Scoop and serve this classic Haselnusseis entirely on its own, in a waffle cone, or alongside a warm slice of fresh fruit cake for a beautiful afternoon Kaffeeklatsch.
If you want to dress it up, a drizzle of warm dark chocolate sauce or a small sprinkle of roughly chopped, toasted hazelnuts on top adds a lovely crunch.
Hazelnut Ice Cream | Haselnusseis
Ingredients
- 140 g hazelnuts
- 250 g heavy cream
- 250 g whole milk
- 4 egg yolks
- 65 g sugar
- 1 pinch salt
Instructions
- In a medium pot, over low-medium heat bring milk to a boil. Add the hazelnuts and gently cook for a few minutes.
- Let this mixture sit for at least 30 minutes or overnight in the refrigerator.
- Blend the hazelnut mixture in the blender until the nuts are a bit smaller than rice.
- Press the mixture through a fine strainer. Make sure you have 250g!
- Add the cream and salt to the hazelnut milk and set it aside.
- Mix the egg yolks with the sugar.
- In a waterbath over gently boiling water and while constantly stirring, bring the egg-sugar mixture up to 175˚F (80˚C). Remove from the heat.
- Add the egg-sugar mixture to the hazelnut milk.
- Push this mixture through the fine-mesh strainer again. When cool, transfer the mixture to the refrigerator (ideally overnight).
- Using an ice cream maker or your preferred method, churn the hazelnut mixture until frozen.
Notes
- after straining the hazelnuts, you need exactly 250g of liquid; if you are short, pour in enough heavy cream to bring the total weight up to 250g
- this recipe may look like a lot of work but it’s so worth the effort!
- instead of cow’s milk you can also use ‘milked hazelnuts’ for even deeper hazelnut flavor
- you could use whole eggs but it’s so much better with only egg yolks
Nutrition
Yes, you can use the traditional “still-freezing” method. Pour your finished, chilled custard base into a shallow freezer-safe pan and pop it into the freezer for about 45 minutes. Take it out and stir it with a fork or a hand mixer to break up any ice crystals, then return it to the freezer. Repeat this process every 30 to 45 minutes for about 3 to 4 hours. While it won’t be quite as velvety as churned ice cream, it still turns out beautifully creamy.
You absolutely can, and some people love that rustic texture! I have tried both and have to admit that I like the strained version better. If you’re looking for a bit of crunch, just keep some of the strained hazelnuts back and sprinkle them over your ice cream (or mix them in).
Because we aren’t using commercial stabilizers or corn syrup, homemade ice cream naturally freezes firmer than store-bought brands. To keep it smooth, always cure your custard base in the fridge until it is completely cold before churning, which keeps ice crystals small. When storing, press a piece of parchment paper directly against the surface of the ice cream before snapping the lid on to block out air and prevent freezer burn.
If you are getting raw hazelnuts, I highly recommend you toast them for the best flavor. Hazelnut skins can be a bit stubborn and bitter, so it’s best to remove most of them. Once you toast the nuts in a dry skillet and they are still warm, dump them into a clean, slightly damp kitchen towel. Fold the towel over them and rub them vigorously between your hands for a minute. The friction will cause the loose papery skins to slip right off! Don’t worry if a few stubborn bits stay attached; they just add character.
Other hazelnut recipes you might like
If you’re a hazelnut lover just like me, you’re in luck! Traditional German baking relies heavily on the deep, rich flavor of ground nuts, and I have a few family favorites that I know you will love.
For your next bake, you can try my classic German Hazelnut Cake, which is perfectly moist and is great with a hot cup of afternoon coffee. If you are looking for a beautiful yeast bread to slice and share for breakfast, my braided Sweet Nut Bread (Nusszopf) features a swirled filling of sweet, fragrant nuts. And when the holidays roll around, you won’t want to miss baking a batch of traditional Cinnamon Stars (Zimtsterne). These naturally gluten-free, chewy star cookies showcase hazelnuts with warm cinnamon and a crisp royal icing top.