Anglaise Cream

  • 2 egg yolks
  • 90 grams (3.2 ounces) sugar
  • 78 grams (2.7 ounces) milk

Chocolate Part

  • 20 grams (0.7 ounces) bitter chocolate
  • 30 grams (1 ounce) whipping cream #1
  • 250 grams (8.8 ounces) whipping cream
  • 15 grams (0.5 ounces) hazelnut paste

The Glaze

  • 200 grams (7 ounces) bitter chocolate
  • 50 grams (1.8 ounces) cocoa butter
  • 20 grams (0.7 ounces) vegetable oil
  • 20 grams (0.7 ounces) chopped hazelnuts


  • Silicone spatula

    This is perfect for gentle stirring and ensures you scrape every bit of delicious mixture from the sides of your bowl!

  • Blender

    A high-speed blender will help you achieve a smooth, creamy consistency for the ganache.

  • Whisk

    Using this will help you get those soft, firm peaks in your whipped cream.

  • Plastic cups

    Ideal for portioning and freezing your desserts. Make sure they are freezer-friendly!

  • Cling film

    This helps avoid a skin forming on your anglaise cream while it cools.


Step 1

1. **Prepare the Anglaise Cream**: Grind the egg yolks until smooth; add the sugar and grind again. Ensuring a smooth mixture helps achieve the perfect Anglaise cream texture. Bring the milk to a boil, then pour it in a thin stream into the yolks while constantly stirring. Stirring constantly prevents the eggs from scrambling. Put the entire mass over heat, continually stirring with a silicone spatula, and thicken it slightly at around 176°F (80°C). Remove from heat, cover with cling film touching the surface to prevent skin formation, and let cool.

Step 2

2. **Make the Chocolate Part**: Heat the 30 grams of whipping cream (#1) until hot; pour it over the chocolate and hazelnut paste, then mix until smooth and whip with a blender. Blending ensures a uniform ganache. Set aside half of the mixture. Whip the 250 grams of whipping cream until soft peaks form, then mix with the first half of the chocolate ganache.

Step 3

3. **Combine and Chill**: Mix the creamy chocolate part with the cooled Anglaise cream. Make sure the Anglaise cream is completely cooled to prevent melting the whip cream. Pour the mixture into four plastic cups, filling them to 2/3 full. Alternate layers of the mixture with the remaining half of the ganache. Optionally, add caramel or praline (approximately 2 tablespoons for all 4 pieces). Freeze for 6-8 hours.

Step 4

4. **Glaze and Serve**: Once frozen, remove the ice cream from the cups and glaze it with the mixture of melted bitter chocolate, cocoa butter, vegetable oil, and chopped hazelnuts. Work quickly to ensure an even glaze before it sets.


Serve your **chocolate hazelnut delight** in style! 🌟

Individual servings: Use decorative plates and sprinkle chopped hazelnuts around for an elegant touch. Drizzle with some extra chocolate ganache or caramel for added flair. 🍫

Family style: Arrange all portions on a large platter and let everyone dig in. You can add a bowl of fresh berries on the side for a refreshing contrast to the rich chocolate. 🍓

Garnish galore: Top with a dollop of whipped cream, a sprinkle of cocoa powder, or even a mint leaf for that Instagram-worthy finishing touch. 📸


We know you love options, so here are some variations to cater to all diet needs. 🌱🌾

Gluten-Free: This recipe is inherently gluten-free! 🥳 Just ensure all ingredients, like the chocolate and hazelnut paste, are certified gluten-free to avoid any cross-contamination. 💚

Vegan: Swap out the dairy items for their vegan counterparts. Use a plant-based milk and cream, and opt for a high-quality dark chocolate without dairy. Instead of egg yolks in the anglaise cream, use a vegan custard mix. 🌿🍫


  • Why did my anglaise cream curdle?

    This often happens if the heat is too high or if you stop stirring. Make sure to cook over low heat and stir constantly.

  • Can I substitute hazelnut paste with something else?

    Yes, you can use almond paste or even peanut butter for a different flavor twist.

  • How do I know when my whipped cream is at soft peaks?

    Lift your whisk out of the cream; the peaks should just hold their shape and then gently flop over.

  • Can I use milk chocolate instead of bitter chocolate?

    Absolutely, but keep in mind that this will make the final dessert sweeter. Adjust the sugar accordingly!

  • What’s the best way to glaze the dessert?

    Ensure your glaze is smooth and pourable but not too thin. Quickly dip or pour the glaze over your chilled desserts.

  • Can I prepare this dessert in advance?

    Yes, you can make it up to 2 days ahead and keep it stored in the freezer until ready to serve!

Nutrition facts

Hazelnut ice cream with chocolate
Recipe Yield:4 servings
Calories:per serving
Calories (Min - Max):450 - 500
Total Fat:35g
Saturated Fat:20g
Total Carbohydrate:30g
Total Sugars:25g