This has become one of my favorites. Our local food coop has had really fresh hazelnuts lately . A vitamix does a great grinding them. I'm sure a mill would be smoother, but I'm sure there'd be a difference in the ice cream.
120g toasted hazelnut butter (65% fat)
(make a larger batch so it will blend easily)
570g whole milk (3.3% fat)
120g heavy cream (36% fat)
75g skim milk powder
60g granulated sugar
45g dextrose
20g fructose
2g soy lecithin (get really good quality stuff that's super bland, or leave it out. Willpowder's version is good)
1.5g pre-blended stabilizer or:
0.86g locust bean gum
0.43g guar gum
0.21g lambda carrageenan
1.5g salt
The idea here is lots of hazelnuts, balanced by reduced milk fat and zero egg fat. Also the sugar combination is jiggered around to compensate for the hardening properties of the hazelnut oil.
Total Fat: 14%
Milk Fat: 6.2%
Total Solids: 42.1%
Solids Nonfat: 28.1%
Milk Solids Nonfat: 12.4%
Stabilizer/Water: 0.26%
POD: 118 / 1000g
PAC: 223 / 1000g
Absolute PAC: 509 / 1000g
Rel. Hardness @ -14°C: 75
