- 1 1/ 2 cups heavy cream
- 1 1/ 2 cups whole milk
- 1/ 2 cup granulated sugar
- 5 large egg yolks
- 1/ 4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/ 3 cup espresso
- 2 tablespoons Grand Marnier
- 1 tablespoon cognac
- 1 orange, zested (1 teaspoon)
- 1 cup roasted almonds, roughly chopped
- 1/ 3 cup chocolate hazelnut spread
Place ice cream maker into the freezer.
In a medium saucepan, over medium-high heat, heat cream, whole milk, 1/4 cup sugar, salt and espresso. Bring almost to a boil and reduce down to low-medium (you want a gentle simmer).
Whisk together egg yolks in a bowl with the remaining sugar, until lighter in color. Add 1 cup of the hot mixture base into your bowl and whisk to combine. Add the contents of your bowl BACK into the saucepan. Cook this mixture until it reaches 175ºF and remove from stove.
Strain through a fine mesh strainer into a fresh bowl. Cover and completely chill the liquid in the fridge, approximately 8 hours.
Once chilled add the vanilla extract, cognac and Grand Marnier to the mixture and give a slight stir.
Position your ice cream maker, add the liquid and follow the directions of the manufacturer. Add the almonds and orange zest. Let this stir for approximately 20-30 minutes.
Dump the ice cream into a container and add spoonfuls of chocolate hazelnut spread. Swirl with a stick or spoon to incorporate. Cover the ice cream and place it back into the freezer for an additional 3 hours before serving.
Note: If you don't want to add alcohol, simply omit the grand marnier and cognac, and increase the sugar by 1/4 cup.