Hazelnut ice cream is undoubtedly one of the great classics of haute cuisine, appreciated for its deep flavor and creamy texture. However, achieving an ice cream that combines aromatic intensity, smoothness, and stability is no easy task.

The technical protagonist of this formula is the Procrema 100 Hot/Cold Natur stabilizer, a solution that allows working both cold and hot, adapting to the needs of each chef and facilitating the elaboration of ice creams with professional results. This stabilizer not only improves the texture and creaminess but also helps control the formation of ice crystals, guaranteeing a smooth and homogeneous sensory experience in each spoonful.

The recipe is completed with water, sugar, dextrose, and liquid glycerin, which provide balanced sweetness and help modulate the final texture. But the true soul of the ice cream is the pure toasted hazelnut paste, selected for its intensity and unique aromatic profile, which transforms this ice cream into an authentic delight.

The process is simple but requires precision: mix all the ingredients well, mature the mixture in the cold for a few hours to enhance the flavors and ensure the structure, and finally churn and freeze to obtain an irresistible hazelnut ice cream.