Low Carb Hazelnut Liqueur Ice Cream

I’ve made quite a few boozy ice creams in the past, but with the exception of bourbon, the inclusion of liquor has been less than satisfactory. It creates an unbalance in the formula. I have to adjust for the lower freezing point by cutting back on the glycerine, which affects the texture and scoopability. The flavor is never as good as expected. Instead, I like to use flavor essences made by Liquor Quik. Their hazelnut liqueur essence is fantastic. I’m going to add dry roasted hazelnuts and top with a new product I found: Nekstella Sugar Free Chocolate Hazelnut Syrup.

Be warned. The chocolate syrup is the equivalent of liquid crack cocaine. You’ll squeeze the whole container right into your mouth. Do not attempt to operate without proper supervision.

One more thing... The Hazelnut flavoring from Alpha Freez isn’t nearly as good. Don’t buy it.

Ingredients

Low Carb Philadelphia-style Ice Cream Base
2 teaspoons Liquor Quik Hazelnut Essence
2 oz (56 g) dry-roasted blanched hazelnuts
Nekstella Sugar Free Chocolate Hazelnut Syrup to drizzle on top

Directions

1. Put the hazelnuts into an empty ice cream container and place it upright into the freezer.
2. Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base. Add the essence after the mix has cooled. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add the hazelnuts about ten minutes before it will be done churning. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid. Serve with chocolate hazelnut syrup on top.