8 hours 15 minutes, including freezing
This is an absolute knockout ice cream with no need for an ice cream maker or checking the freezer every 30 minutes. Miraculous. The nuts are toasted when they are the color of milky coffee rather than butter—this will release the aromatic oils in the hazelnuts and, along with the sea salt, will really intensify the flavor of the no-churn ice cream.
Editor’s note: If you don’t have vanilla bean paste, you can substitute with 1 tsp. vanilla extract.
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Makes 6 servings
Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.
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This was surprisingly tasty for such a simple recipe. At first I thought the salt was overdone but once frozen it had that great salty/sweet taste. The basic recipe will lend itself to a lot of creative variations.
What can I use in place of an electric whisk?