Deliciously Decadent Hazelnut Cream Sorbet & Cake Ice Cream Recipes

Indulging in frozen desserts is a delightful way to beat the heat and satisfy our sweet tooth. If you are looking for some scrumptious recipes to elevate your ice cream game, look no further. Here, we present two mouthwatering recipes that will surely leave you craving for more – Deliciously Decadent Hazelnut Cream Sorbet and Cake Ice Cream.

1. Hazelnut Cream Sorbet:
Ingredients:
– 1 cup hazelnuts, toasted and finely ground
– 1 cup granulated sugar
– 2 cups water
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– ½ cup heavy cream

Instructions:
1. In a saucepan, combine the sugar and water. Bring it to a boil over medium heat, stirring until the sugar dissolves completely.
2. Remove the syrup from the heat and let it cool to room temperature.
3. In a blender or food processor, blend the hazelnuts until you get a fine powder.
4. Add the hazelnut powder, vanilla extract, and lemon juice to the cooled syrup. Stir well to combine.
5. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the sorbet reaches a smooth and creamy consistency, slowly add the heavy cream and continue churning for a few more minutes.
7. Transfer the sorbet to an airtight container and freeze for at least 3-4 hours or until firm.
8. Serve the Hazelnut Cream Sorbet in chilled bowls or cones for a refreshing and nutty delight.

2. Cake Ice Cream:
Ingredients:
– 2 cups milk
– 1 cup heavy cream
– ¾ cup granulated sugar
– 4 egg yolks
– 1 teaspoon vanilla extract
– 2 cups crumbled cake (any flavor of your choice)
– ½ cup chocolate chips (optional)

Instructions:
1. In a medium saucepan, heat the milk and heavy cream over medium heat until it starts to simmer. Remove from heat.
2. In a bowl, whisk together the sugar and egg yolks until well combined.
3. Slowly pour half of the hot milk mixture into the egg mixture, whisking continuously to prevent curdling.
4. Transfer the egg mixture back to the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
6. Once cooled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
7. Just before the ice cream reaches its final consistency, add the crumbled cake and chocolate chips (if desired) and continue churning until well combined.
8. Transfer the Cake Ice Cream to a freezer-safe container and freeze for a minimum of 4-6 hours or until it reaches a scoopable consistency.
9. Serve the Cake Ice Cream in cones, bowls, or even between two cookies for a delectable ice cream sandwich experience.

Both of these indulgent frozen treats are perfect for celebrating special occasions or simply treating yourself after a long day. The Creamy Hazelnut Sorbet offers a delicate balance of sweetness and nuttiness, while the Cake Ice Cream beautifully combines the soft texture of cake with the creamy goodness of ice cream. So go ahead, have a scoop (or two) and let these decadent flavors transport your taste buds to a world of pure delight.