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Parve
Medium
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
My mother-in-law makes one of the best Pesach’dig ice creams. Last year, I upgraded it by making it into a praline ice cream pie. Not only did it look pretty, the reviews I got were incredible. Yield: 1 9” round pan
2/3 cup roasted hazelnuts
1 cup Gefen Almond Flour
2 tablespoons sugar
1 tablespoon water
4 eggs, divided (pasteurized)
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons water
1/2 cup oil, such as Gefen Walnut Oil
4 teaspoons coffee, such as Elite Platinum, diluted in 2 teaspoons water
1 cup hazelnuts
3 tablespoons sugar
1/2 tablespoon nut oil, such as Gefen Walnut Oil
1/2 tablespoon Gefen Cocoa
toasted hazelnuts, split in half, for garnish
Preheat oven to 350 degrees Fahrenheit. Line a nine-inch round pan with Gefen Parchment Paper.
If hazelnuts aren’t roasted, roast them for five minutes.
In a blender, grind roasted hazelnuts on highest speed, until it turns into a butter. Do not overblend.
In a small bowl, combine hazelnuts with almond flour, sugar, and water.
Press dough into prepared pan, making sure some crumbs go up sides of pan as well.
Bake for 15 minutes.
Remove and set aside to cool completely.
In the bowl of an electric mixer, beat egg whites, 1/2 cup sugar, and water on high to form a snow. In a separate bowl, combine yolks, two tablespoons sugar, oil, and diluted coffee.
Mix until fully incorporated.
Fold into egg white mixture.
Pour into prepared crust and freeze overnight.
Preheat oven to 350 degrees Fahrenheit.
Place nuts and sugar into a small baking pan and roast for two minutes.
Transfer to blender fitted with S-blade.
Blend on high for 10 minutes until it starts becoming a butter consistency. You may need to push down sides with a spatula at some points.
Add cocoa and oil and continue blending until runny—an additional five to seven minutes, depending on strength of machine.
Drizzle pie with praline paste.
Place hazelnut halves around edge of pie for garnish.
Recipe prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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but it will just be coffee ice cream there wont be praline or hazelnuts in the ice cream was this your mother in laws ice cream that was one of the best ice creams? and you added the crust and drizzle
if we want to just make your mother in laws ice cream do we just follow the recipe for the ice cream i dont see any praline in the ingredients or could you just give us the recipe for the ice ream thanks
Yes, you can absolutely just follow the ice cream recipe and directions if you only want to make the ice cream! The praline drizzle is an optional addition and you’ll find that recipe below the ice cream recipe. Enjoy making it, and let us know how it turns out!