Vanilla - Hazelnut - Caramel Recipe

Infuse milk and cream

In a medium saucepan, combine 1.5 cups whole milk, 1.5 cups heavy cream, and the seeds and scraped pod of 1 vanilla bean (or 1 tsp extract). Warm gently over medium heat until steam appears and tiny bubbles form at the edge, but do not boil. Remove from heat and let steep 15 minutes if using a pod; discard pod before continuing.

Temper yolks

In a medium bowl, whisk 5 large egg yolks with 2 tablespoons granulated sugar until pale and slightly thickened. Slowly pour about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low-medium heat, stirring constantly with a heatproof spatula, until the custard coats the back of the spoon and registers 175–180°F (80–82°C). Do not boil.

Finish and chill

Remove custard from heat, stir in 1 tsp fine sea salt. If using 2 tablespoons hazelnut paste or Nutella for extra hazelnut depth, whisk it in now until smooth. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover surface with plastic wrap to prevent a skin and chill until thoroughly cold (at least 3 hours or overnight).

Toast hazelnuts

Preheat oven to 350°F (175°C). Spread 1 cup hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and skins blister. Wrap hot nuts in a kitchen towel and rub to remove loose skins (some skins may remain — that's fine).

Make hazelnut praline

In a medium saucepan, add 1/2 cup granulated sugar and 1 tablespoon water (or heat-free method: dry-melt carefully). Cook over medium heat without stirring, occasionally swirling the pan, until the sugar melts and turns a deep amber color. Remove from heat and quickly stir in 1 tablespoon unsalted butter and 1/4 tsp flaky sea salt. Immediately add the toasted hazelnuts and mix to coat. Pour onto a parchment-lined sheet and let cool until hard.

Chop praline

Once the praline is cool and set, break it into pieces and pulse briefly in a food processor or chop by hand to create a mix of fine crumbs and small shards. Reserve about 1/2 cup chopped praline for folding into the ice cream; keep some shards for swirls and garnish.

Make caramel

In a medium, heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring (you may gently swirl) until the sugar dissolves and turns a medium-amber color. Watch closely to avoid burning.

Finish caramel sauce

Remove from heat and carefully stir in 3 tablespoons unsalted butter until melted. Slowly whisk in 1/2 cup warm heavy cream (take care — it will bubble vigorously) until smooth. Stir in 1/4 tsp fine sea salt. Let caramel cool to warm or room temperature. Reserve about 1/3–1/2 cup for ribbons in the ice cream and extra for serving.

Churn ice cream

Pour the chilled vanilla-hazelnut custard into your ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency (usually 20–30 minutes).

Layer with praline and caramel

In a freezer-safe container, spoon in a third of the churned ice cream, then drizzle 2–3 tablespoons of the cooled caramel sauce and sprinkle a few tablespoons of chopped praline. Repeat layers (ice cream, caramel, praline), finishing with a final layer of ice cream. Use a knife or spatula to gently ripple the caramel into the ice cream creating ribbons. Fold in the remaining ~1/2 cup chopped praline gently if you prefer more distributed crunch.

Harden

Press a piece of plastic wrap directly onto the ice cream surface to prevent ice crystals. Freeze for at least 4 hours, preferably overnight, until firm.

Serve

Let the ice cream sit at room temperature 5–10 minutes before scooping for easier portioning. Serve scoops topped with leftover praline shards and an extra drizzle of warm caramel if desired.

If you reserved additional vanilla (0.5 tsp) or extra hazelnut spread, you can swirl a teaspoonful into the softened ice cream before final freeze for intensified flavor. Sprinkle a pinch of flaky sea salt on each serving to amplify caramel and hazelnut notes.