Chocolate Hazelnut Ice Cream
This ice cream is a play on ferrero rocher chocolates
Makes enough for: 1 batch ice cream
Ingredients
For the condensed milk
- 500 mls milk
- 200 g fructose
- 1.25 mls bicarbonate of soda
For the ice cream
- 200 g raw hazelnuts, lightly toasted, divided
- 500 mls whipping cream
- 10 mls vanilla extract
- 45 g cocoa powder
Method
For the condensed milk
- Place the milk and fructose into a sauce pan
- Bring to the boil and immediately reduce the temperature
- Leave on a low temperature setting to reduce, stirring occasionally
- It should take about an hour to thicken
- As soon as it thickens, take off the heat
- Stir in the bicarbonate of soda
For the ice cream
- Weigh out 395g condensed milk into a stand mixing bowl *
- Pour in the cream, vanilla and cocoa and whisk until soft peaks form
- Place 100g of the hazelnuts into a blender
- Blitz until a paste forms (make it as smooth as possible)
- Add to the ice cream base and whisk to combine
- Roughly chop the balance of the nuts and add ¾ to the ice cream
- Fold gently to combine then pour the ice cream into a freezer proof container
- Scatter the balance of the nuts on top and cover with a lid
- Place into the freezer for at least 4 hours to set
- Remove from the freezer and allow to soften before serving
Notes
* or use store bought if you prefer