Hazelnut Praliné Ice cream on a Stick

Recipe by
Peter Remmelzwaal


  • 500 g Milk
  • 337 g Cream
  • 162 g Sugar (1)
  • 30 g Glucose
  • 111 g Egg yolk
  • 80 g Sugar (2)
  • 125 g Hazelnut Praliné 65%



  1. Stir the sugar (2) with the egg yolks until smooth.
  2. Boil the milk, cream, sugar (1) and glucose.
  3. Once it has boiled, add the hazelnut praliné.
  4. Mix the hot mixture with the egg yolks and pasteurise the mixture at 82°C.
  5. Leave the ice cream mixture to ripen in the fridge.
  6. Mix the ice cream in an ice cream maker and then pipe into the shapes straight away.

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