Torrefacto Ice Cream Recipe

Prepare Ice Cream Mixture

In a mixing bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved. Stir in hazelnut paste until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a container and freeze for at least 4 hours.

Bake Cookies

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together unsalted butter and brown sugar until light and fluffy. Add all-purpose flour, ground hazelnuts, baking powder, and salt. Mix until combined. Drop spoonfuls of dough onto a baking sheet lined with parchment paper and flatten slightly. Bake for 10-12 minutes or until golden brown. Let cool completely.

Make Caramel

In a saucepan over medium heat, melt granulated sugar until it turns a deep amber color, stirring occasionally. Once melted, carefully add unsalted butter and stir until combined. Slowly drizzle in heavy cream while stirring continuously. Remove from heat and stir in sea salt. Allow to cool before using.

Prepare Chocolate Paint

In a microwave-safe bowl, combine dark chocolate and coconut oil. Heat in the microwave in 30-second intervals, stirring after each, until melted and smooth. Allow to cool slightly before using.

Assemble Dessert

Scoop the hazelnut ice cream into serving bowls. Drizzle with white salt caramel and finish with a drizzle of chocolate paint. Crumble hazelnut crumb cookies on top for added texture and flavor.