a plate of food
Home Life Eating and Drinking Ice cream recipe with roasted nuts

Ice cream recipe with roasted nuts


  • 1500 g blackberries
  • 30g salt 
  • 500g sugar


Mix the washed clean blackberries well with salt and put them in a Juliette container or vacuum bag and seal their mouth. Let it be fermented for 3-4 days in an environment that does not receive the Sun, which is 23-25 Celcius. 3. or 4. at the end of the day you'll see that the vacuum bag starts to swell and there are bubbles around the blackberries. That means the blackberries are ready to be used. Remove from the vacuum bag and mix well with the sugar and put in the pan. First, simmer until simmering over medium heat, then bring to a low heat and stir in the sauce every 5 minutes.  It's important that the bottom doesn't burn, since the sauce will be dark. Continue to pull out the sauce (until reduced by 50% and thickened.) After pulling out the sauce, take it aside and leave to cool at room temperature. Store it in the fridge.


  • 300g nuts (without crust)
  • 750g milk
  • 420 G hazelnut milk
  • 200g cream
  • 190g egg yolks
  • 190g sugar
  • 3G Salt


Its making

  • Roast nuts at 150 degrees with 20% fan for 35 minutes. If you prefer more roasted you can leave in the oven for 5 to 10 minutes more.
  • Place the nuts you have removed from the oven in the milk while they are hot and leave in the fridge for 24 hours.
  • In this way, the milk will get a better taste of nuts.
  • Then mix the nuts together with the milk in the thermomix or Rondo for 15 minutes. 
  • Pass the mixture through a fine strainer or cheese strainer that we call fishnet.
  • The amount of hazelnut milk you get will be around 420 G.
  • Do not dispose of hazelnut milk residue.
  • Put the hazelnut milk and cream in a saucepan and start to heat to a low degree.
  • In a large bowl, beat the sugar and egg yolks until they are light yellow.
  • When the milk is around 60 - 65 celcius, gradually add the milk to the egg and sugar mixture.
  • The amount of hot milk should be small when October and the mixture should be whisked continuously.
  • Attention! Don't cook the egg!
  • Add all the milk to the egg-sugar mixture, then put it back on the January oven and continue to mix until it reaches 72 degrees Celsius.
  • After reaching 72 degrees C, remove from January and leave to cool in the fridge.
  • After it has completely cooled, you can put it in your ice cream machine or Pacojet and freeze it.
  • Serve 1 to 1 while serving; 1 ball of ice cream to 1 spoon of fermented black blackberry sauce. We're going to reevaluate the hazelnut and milk residue we keep in ice cream making. Enjoy your meal...

Ece Alaybeyoğlu, who has been in kitchens since 2013, moves to the kitchen of Grand Hyatt Istanbul Hotel Istanbul, 2 Michelin star Noma Copenhagen, 2 Michelin star restaurant The Ledbury London. As of 2019, he is the head of research and development at the 2 Michelin star restaurant Alchemist Copenhagen.

Ece Alaybeoglu, who stated that restaurants in Copenhagen have added very important advantages to his education with his internship at Noma, which is one of the main reasons why he has become famous around the world, was also found in the kitchen of The Ledbury, one of the best restaurants in London.

Bonus: Ice cream recipe with cherry yogurt

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