Chocolate and Hazelnut Ice Cream recipe
ingredients
65 g shelled whole hazelnuts (filberts)
scant 1/2 (us) cup (100 ml) milk
200 ml (1/3 pint) double cream, (heavy cream)
200 g deluxe plain cooking chocolate
a few drops of vanilla flavouring
scant 1/2 (us) cup (100 ml) milk
200 ml (1/3 pint) double cream, (heavy cream)
200 g deluxe plain cooking chocolate
a few drops of vanilla flavouring
method
1. Spread the hazelnuts on a piece of foil on a rack in the grill pan and toast under the grill for about 5 minutes or until golden brown.
2. Tip the hot nuts into a clean cloth or tea towel and rub them gently to remove as much of the skin as you can.
3. Grind 50 g of the nuts in a blender and chop the remainder.
4. Put the ground hazelnuts in a bowl, pour over the milk and leave to soak.
5. Whip the cream until thick but not stiff.
6. Chop or grate 25 g of the chocolate and set it aside.
7. Break the remaining chocolate into small pieces and put it in a heatproof bowl.
8. Stand the bowl over a saucepan of simmering water and heat gently, stirring, until the chocolate has melted.
9. Stir the melted chocolate into the hazelnut and milk mixture, then very carefully fold it into the whipped cream with the vanilla flavouring.
10. Add the chopped hazelnuts and grated chocolate and mix carefully.
11. Pour the mixture into a freezerproof container and freeze for at least 2 hours.
12. Alternatively, freeze the ice cream in an ice cream maker if you have one.
13. Remove the ice cream from the freezer 10 - 15 minutes before serving to allow it to soften slightly.
2. Tip the hot nuts into a clean cloth or tea towel and rub them gently to remove as much of the skin as you can.
3. Grind 50 g of the nuts in a blender and chop the remainder.
4. Put the ground hazelnuts in a bowl, pour over the milk and leave to soak.
5. Whip the cream until thick but not stiff.
6. Chop or grate 25 g of the chocolate and set it aside.
7. Break the remaining chocolate into small pieces and put it in a heatproof bowl.
8. Stand the bowl over a saucepan of simmering water and heat gently, stirring, until the chocolate has melted.
9. Stir the melted chocolate into the hazelnut and milk mixture, then very carefully fold it into the whipped cream with the vanilla flavouring.
10. Add the chopped hazelnuts and grated chocolate and mix carefully.
11. Pour the mixture into a freezerproof container and freeze for at least 2 hours.
12. Alternatively, freeze the ice cream in an ice cream maker if you have one.
13. Remove the ice cream from the freezer 10 - 15 minutes before serving to allow it to soften slightly.
serving amount
serves: 8
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