Hazelnut Ice Cream on Blueberry Reduction with Milk Crumble and Coffee Brownie

5 from 5 votes
Prep Time 1 hr
Cook Time 1 hr
Rest Time 3 hrs
Total Time 5 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 327 kcal


Hazelnut ice cream:

  • 0,25 l Milk
  • 0,25 l Cream
  • 75 g Sugar
  • 1 Pc. Vanilla pod
  • 3 Pc. Egg yolk
  • 2 Pc. Eggs
  • 125 g Hazelnut butter
  • Grated orange peel
  • 0,5 tsp Grated ginger

Blueberry reduction:

  • 180 g Blueberries
  • 60 g Preserving sugar 3: 1
  • 3 tsp Cointreau

Milk Streusel:

  • 40 g Skimmed milk powder
  • 40 g Flour
  • 12 g Food starch
  • 15 g Sugar
  • 2 g Salt
  • 55 g Melted butter

Coffee brownie:

  • 400 g Dark chocolate
  • 75 g Butter
  • 150 g Sugar
  • 2 tbsp Soluble coffee powder
  • 2 tbsp Fresh espresso
  • 2 Pc. Eggs
  • 105 g Flour
  • 0,25 tsp Baking soda
  • 0,25 tsp Salt


Hazelnut ice cream:

  • For the hazelnut ice cream, scrape the pulp out of the vanilla pod and heat it together with the pod with the milk and cream.
  • Add half of the sugar and bring everything to a boil. Now mix the eggs with the yolks and beat them with the other half of the sugar in a food processor until frothy.
  • Slowly stir in the hot milk. Heat the egg mixture on a hot water bath for about 10 minutes while stirring continuously.
  • When the egg mixture starts to set, pass through a sieve and mix with the hazelnut butter, the orange peel and the grated ginger and leave to cool.
  • Put the mixture in an ice cream maker and let it freeze for 45 minutes. Then fill into a lockable box and place in the freezer until serving.

Blueberry reduction:

  • For the blueberry reduction, bring the blueberries to the boil with the preserving sugar, puree and strain through a sieve.
  • Mix with the Cointreau.

Milk Crumble:

  • For the milk crumble, preheat the oven to 120 ° C. Mix powdered milk with flour, sugar, cornstarch and salt in a bowl.
  • Add the melted butter and mix with a spoon.
  • Place the resulting crumbs on a baking tray lined with baking paper and bake in the oven for 20 minutes.
  • Take out and let cool down.

Coffee brownie:

  • For the coffee brownie, heat 200 g of chocolate with the butter, sugar, instant coffee and fresh espresso in a saucepan and allow to cool slightly. Whisk the eggs in a cup.
  • Stir into the slightly cooled chocolate mass. Chop 200 g chocolate.
  • Carefully fold in together with the flour, baking soda and salt. Fill the resulting mass into a buttered form (approx. 20x20 cm).
  • Bake in the oven at 190 ° C for 23 minutes.


Serving: 100gCalories: 327kcalCarbohydrates: 40.4gProtein: 4gFat: 16.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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