Dessert for 4

Hazelnut Caramel Ice Cream

Name: Hazelnut Caramel Ice Cream
Total time: 300 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups real® half and half; 8 egg yolks; 1 cup granulated sugar; 2 1/2 cups real® whipping cream; 3 tsp vanilla; 1 pinch kosher salt; 8 oz toasted hazelnuts; 8 oz salted caramel

A cooked vanilla cream base freezes with toasted hazelnuts and ribbons of salted caramel.

Typical price

$19.13for 4 servings

$4.78 per serving$19.13 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

300 minstart to table
Involveddifficulty
4servings as written
$$$typical cost tier

American Vegetarian Gluten-free Desserts Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Heavy cream$0.22/oz typical	42 oz	$9.13Typical price
Eggs$0.30 each typical	8	$2.40Typical price
Nuts and seeds$0.70/oz typical	8 oz	$5.60Typical price
Marshmallows and candy$0.25/oz typical	8 oz	$2.00Typical price
Total for the servings shown		$19.13

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepper

Not included in the cost.

Ingredients

2 1/2 cups real® half and half
8 egg yolks
1 cup granulated sugar
2 1/2 cups real® whipping cream
3 tsp vanilla
1 pinch kosher salt
8 oz toasted hazelnuts
8 oz salted caramel

Steps

Whisk the egg yolks and sugar in a medium bowl until smooth.
Heat the half-and-half in a medium saucepan over medium heat until steaming, then slowly whisk it into the yolks.
Return the mixture to the saucepan and cook over medium-low heat to 170 F, stirring constantly.
Stir in the whipping cream, vanilla, and salt, then cool the custard for 10 minutes.
Pour the custard into a shallow freezer-safe pan and freeze for 20 minutes.
Fold in the hazelnuts and salted caramel, then freeze for 20 more minutes until scoopable.