No-Churn Hazelnut Espresso Ice Cream

Ingredients

• 1⅔ cup plus 2 Tbsp. (425 ml) heavy cream
• 1 tsp. finer flaked or smoked sea salt
• ½ tsp. vanilla bean paste
• ⅓ cup (50 g) hazelnuts, toasted
• One 14-oz. (397 g) can of sweetened condensed milk
• ½ cup (125 ml) very strong coffee or espresso, cooled

Steps

1. Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
2. Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
3. Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
4. Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.