Hazelnut praline ice cream, whipped cream


For the praline

  • 130 g whole hazelnuts
  • 80 g sugar
  • 3 teaspoon(s) of water
  • 2 pinches of fleur de sel

For the ice cream

  • 15 cl of whole milk
  • 10 cl of whipping cream
  • 1/2 vanilla pod (optional)
  • 2 egg yolks
  • 15 g brown sugar
  • 1 pinch of fleur de sel
  • 120 g of praline

For the whipped cream

  • 20 cl of whipping cream
  • 1/2 vanilla pod
  • 60 g mascarpone
  • 2 tablespoons of sugar

For the chocolate sauce

  • 7 cl of whole milk
  • 15 g of butter
  • 75 g dark chocolate

For the caramelized peanuts

  • 80 g peanuts
  • 1 teaspoon(s) of water
  • 2 tablespoon(s) of sugar
  • 1 pinch of salt


  1. Prepare the praline: roast the hazelnuts for 15 min in an oven preheated to 170°C (gas mark 5-6). Melt the sugar with the water and salt until bubbles appear. Add the roasted hazelnuts, continue cooking until caramelized (this takes 4 to 5 min). Remove and leave to cool. Blend to obtain a liquid praline (about 5 min).

  2. Prepare the ice cream: in a saucepan, heat the milk, cream and half a vanilla pod split in two (optional).

  3. In a mixing bowl, mix the egg yolks, brown sugar and fleur de sel. Pour the hot mixture over the eggs, then transfer to the saucepan. Cook until you obtain a custard, which should be creamy. Mix it with the praline and let cool completely.

  4. Mix the mixture for 20 minutes in an ice cream maker. When the ice cream is set, pour it into a container, add the remaining pure praline, roughly marble the preparation. Reserve in the freezer until serving.

  5. Prepare the whipped cream: heat the cream with the half-vanilla pod split in two. Leave to infuse, covered with cling film, until it comes to a gentle boil.

  6. Then turn off the heat and let it sit until the cream has completely cooled. Reserve in the fridge. Remove the pod and beat the cold cream with the mascarpone. When it starts to rise, add the sugar. Reserve in the fridge.

  7. Prepare the chocolate sauce: heat the milk and butter. Pour over the chopped chocolate, mix until smooth.

  8. Prepare the caramelized peanuts: dry roast the peanuts in a pan for 5 minutes. Clear out. Pour the water, sugar and salt into the pan over medium heat. When the mixture caramelizes, add the peanuts and coat them. Let cool.

  9. Serve the ice cream with the whipped cream, the chocolate sauce, and finish by sprinkling with caramelized peanuts.

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