Homemade Ice Cream Recipe

Toast hazelnuts (if using whole)

Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Rub in a towel to remove skins. Chop coarsely and set aside for swirl/topping.

Warm milk and cream

In a medium saucepan over medium heat combine 1 cup whole milk, 2 cups heavy cream, 3 tbs granulated sugar, 2 tbs brown sugar, and 1.5 tsp instant espresso powder. Whisk until sugars and espresso dissolve and mixture is warm but not boiling (steam will rise and small bubbles may form at the edges).

Temper egg yolks

In a medium bowl whisk 4 large egg yolks until smooth. Slowly add about 1/3 cup of the warm milk-cream mixture to the yolks in a thin stream, whisking constantly to temper. Repeat with another 1/3 cup. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Finish custard

Remove from heat and whisk in 4 tbs hazelnut spread (or paste), 1 tsp vanilla extract and a pinch of salt until fully incorporated and smooth. Taste and add more hazelnut spread if you prefer a stronger flavor (up to 1–2 more tbs).

Chill

Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cover the surface with plastic wrap to prevent a skin forming and chill in the refrigerator until completely cold, at least 4 hours or preferably overnight.

Churn and add nuts

Once chilled, churn the custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency (typically 20–30 minutes). During the last 2–3 minutes of churning, add the toasted chopped hazelnuts so they distribute evenly.

Harden

Transfer the churned ice cream to a freezer-safe container, smooth the top, press a piece of parchment directly on the surface, and freeze until firm, at least 4 hours.

Prepare strawberry compote

Place 2 cups sliced fresh strawberries, 1 tbs lemon juice and 1 tbs powdered sugar (optional) in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries soften and release juices and the mixture thickens slightly, about 8–10 minutes. Remove from heat and let cool, then chill in the refrigerator until cold. For a chunkier swirl reserve about 1/3 cup of diced strawberries before cooking and fold in after cooling.

Make dairy base

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, and 3 tbs granulated sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

Soften cream cheese

While the milk heats, beat 6 oz softened cream cheese with 2 tbs sour cream (or Greek yogurt), 1 tsp vanilla extract and a pinch of salt in a bowl until smooth and lump-free. If necessary, beat in 1–2 tbs of the warm milk mixture to loosen the cream cheese before combining fully.

Combine and chill

Whisk the warm milk-cream mixture into the cream cheese mixture until smooth and homogenous. Strain through a fine-mesh sieve into a bowl to remove any small lumps. Cover the surface with plastic wrap and chill in the refrigerator until completely cold, at least 4 hours or overnight.

Prepare graham crumb swirl

Mix 0.75 cups graham cracker crumbs (or crushed vanilla cookies) with 2 tbs melted butter until the crumbs are evenly moistened and hold together when pressed. Spread on a small tray and chill to firm up, about 15–30 minutes. Break into small clusters for swirling.

Churn base

Once the cream-cheese base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's directions until it reaches soft-serve consistency (about 20–30 minutes).

Layer with compote and crumbs

Spoon one-third of the churned ice cream into a freezer-safe container. Dollop one-third of the chilled strawberry compote over the ice cream and sprinkle with a portion of the graham crumb clusters. Repeat in two more layers, using up the ice cream, compote and crumbs, and gently swirl once or twice with a knife to create ribbons—avoid overmixing so distinct cheesecake/fruit/crumb layers remain.

Harden

Press a piece of parchment directly onto the surface and freeze until firm, at least 4 hours. For best texture, let the ice cream sit at room temperature 5–10 minutes before scooping.