Frangelico Ice Cream (hazelnut)

READY IN: 6hrs 10mins
Recipe by HeatherFeather

Adapted from Bon Appetit's RSVP section. This recipe supposedly originated from a restaurant in Orlando, Florida. If you can't find Frangelico liqueur, I imagine this would be equally tasty with a different nut flavored liqueur. There are a few recipes on Zaar for making homemade Frangelico that you might wish to try in this.

Top Review by San Marcos Sunshine

I was just going to post this recipe when I found yours. It came from The Dux dining room at the Peabody Hotel in Orlando which apparently no longer serves it. Their loss!! It's simply divine! The custard mix curdled a bit even though I watched it VERY carefully, so I put the mixture through a fine strainer, and it was none the worse for wear. Sliced white peaches with a splash more Frangelico provided a tasty topping, garnished with toasted chopped hazelnuts & a cordial glass of Frangelico on the side. Superb!! This liqueur was new to my smiling dinner guests, and I believe they're now in search of their personal bottle to enjoy. Oh, the one change I made was to use light brown sugar instead of white. Thanks HF!

Ingredients Nutrition

  • 1 12 cups heavy cream
  • 1 12 cups whole milk
  • 14 cup honey
  • 14 cup granulated sugar
  • 5 large egg yolks
  • 5 tablespoons Frangelico (hazelnut flavored liqueur)


  1. Combine cream, milk, honey and sugar in a large pan.
  2. Cook, sitrring, over medium heat, until sugar dissolves and mixture starts to come to a simmer.
  3. Remove from heat.
  4. Whisk egg yolks in a bowl, then whisk in a small amount of the hot milk mixture.
  5. Whisk in another small amount the milk mixture, then combine the two mixtures back ni the pan.
  6. Stir and cook over medium heat until it begins to thicken slightly- it is ready when you can take a spoon, swipe your finger down the back, and leave a line; approximately 2 minutes (DO NOT BOIL!).
  7. Pour mixture into a mesh strainer set over a large bowl.
  8. Transfer to a covered pitcher and chill until very cold in the fridge, at least 4 hours.
  9. Prepare your ice cream machine according to manufacturer's directions.
  10. Pour chilled batter into the ice cream machine and freeze according to manufacturer's instructions.
  11. Once ftreezing cycle is complete, ice cream will still be fairly soft- transfer to a freezer safe, airtight container and let ripen in the real freezer until firm, about 2 hours.
  12. Keeps in freezer for up to 3 days.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a