I took inspiration from a certain spherical hazelnut chocolate available at all good diplomatic functions for this month’s entry of Bloggers Scream For Ice Cream, and created an ice-cream version that is super chocolately.
I have used my basic vanilla ice-cream custard recipe for this recipe and then added more chocolate than most people consume in a year, a slug of Frangelico and a handful of chopped hazelnuts to decorate.
568ml full fat milk
300ml double cream
2 tsp vanilla extract
6 egg yolks, beaten
100g 70% dark chocolate
4tbsp cocoa powder
Frangelico to taste
Pour milk and cream into a heavy based saucepan, add sugar. Heat gently, stirring until sugar is dissolved, remove from the heat once the milk/cream mixture has just started to simmer.
Add the cocoa powder and broken up chocolate, stir until everything has dissolved and you have a saucepan of rather rich cocoa.
Return the milk/cream mixture back to a low heat in a clean saucepan, add the beaten egg yolks and stir until the mixture becomes a silky custard.
Cool the custard by placing it in the fridge for a few hours.
Churn the custard until it becomes ice-cream, and towards the end of the churning process add a few tablespoons of Frangelico to taste. This will leave you with an ice-cream that tastes like hazelnut praline and one that is equally as rich as hazelnut praline.
Put the finished ice-cream into the freezer so that it can set a bit more.
Once it was set I shaped the ice-cream into balls and roll in chopped hazelnuts. I went with ice-cream scoop sized balls but as this ice-cream is so rich you could easily get away with serving this as a bite-sized dessert along side a handful of the chocolates from which this took its inspiration.