Free Recipe Chocolate And Hazelnut Ice Cream

Recipe Type: S Recipes

Recipe Preparation: stir

Cooking Ingredients for Chocolate And Hazelnut Ice Cream Recipe

65 g Shelled whole hazelnuts;
-(21/2oz)
100 ml Milk; (31/2 floz)
200 ml Whipping or double cream; (7
-floz)
200 g Deluxe plain cooking
-chocolate; (7oz)
A few drops of vanilla
-flavouring
2 Egg whites; beaten stiffly

Chocolate And Hazelnut Ice Cream Preparation

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 50g (2oz) 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 25g (1oz) 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 egg whites and fold them carefully into the mixture with the chopped hazelnuts and grated chocolate. 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. Remove the ice cream from the freezer 10-15 minutes before serving to allow it to soften slightly. Converted by MC_Buster. NOTES : Although Gianduja is perhaps not as well known as his Venetian rival, Arlecchino (Harlequin), this carnival character has become famous because of the delicious chocolates which are produced in his native city of Turin and which bear his name. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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