Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

A wonderful desert for coffee lovers. Although I haven't made this yet, I think it will be delicious with a rich chocolate cake! Prep time includes chilling time (2 hours) but not freezing time. Processing time is included with cook time. Recipe source: Bon Appetit (March 1980)

Ingredients Nutrition

  • 1 12 cups milk
  • 1 cup filberts, toasted, skinned and ground (hazelnuts)
  • 5 egg yolks
  • 34 cup sugar
  • 2 cups whipping cream
  • 1 tablespoon instant coffee
  • 1 teaspoon vanilla
  • 1 cup filberts, toasted and chopped


  1. In a saucepan over medium low heat combine milk and ground filberts, stirring occasionally until mixture comes to a boil. Remove from heat.
  2. While milk is heating, beat yolks and sugar together.
  3. After milk comes to a boil, strain a small amount into yolk/sugar mixture and stir to combine. Strain remaining milk into yolks, blending throughly. Discard solids.
  4. Return all to saucepan and bring to a boil over medium heat. Add cream, coffee and vanilla. Remove from heat.
  5. Chill until cool (2-4 hours).
  6. Process in an ice cream maker according to manufacturer's directions. Add the chopped filberts near the end of processing time.
  7. Freeze solid before serving.
Most Helpful

This ice cream was amazing. I loved it. Subtle coffee and hazlenut flavors. It was creamy, rich, thick, smooth, sweet and silky. I garnished my dish of ice cream with some ground hazelnuts. Thanks for sharing this tasty tasty treat. I can't wait to try it inside a vanilla bean coffee roll.

Baby Kato October 07, 2008