Baci Ice-Cream
"Hazelnut syrup is from selected gourmet food stores or sold in cafes as a coffee flavouring.
Time does not include overnight freezing."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 egg yolks
- 125 g caster sugar
- 900 ml heavy cream, plus extra to serve
- 150 g good-quality dark chocolate
- 40 g good-quality cocoa powder, sifted
- 250 g nutella
- 1 -2 tablespoon hazelnut syrup
- 2 -3 hazelnuts, chocolates quartered, to garnish (Baci Chocolates)
directions
- Whisk together the egg yolks and sugar until light.
- Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.
- Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Cool slightly, then stir cream mixture into chocolate.
- Add cocoa, place in a saucepan and cook over low heat until thickened. Cool a little, whisk in Nutella and syrup, then cool further. Whip remaining cream and fold into chocolate mixture.
- Lightly grease a 25 x 11cm terrine and line with plastic wrap. Fill the terrine with the ice-cream and smooth the top. Freeze overnight or until firm. Remove from the freezer, dip the base of the terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap. To serve, garnish with the extra cream and the chopped chocolates.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
