Chocolate Hazelnut Icecream

 

                                          

Ingredients:

Whipping cream - 225 ml
Hazelnuts - Little 

Ganache:

Dark chocolate - 125 g
Milk - 30 ml
Fresh cream - 30 ml
Cocoa powder - 1/2 tbsp

Method:

• Chill the bowl and blade till use.
• Now roast the hazelnuts and let it cool.
• Chop it and set aside.
• Now chop the chocolate to a bowl.
• Add in hot milk to this.
• Let it sit for min.
• Then whisk well, there should be no lumps.
• Let it cool for 4 mins.
• Then add in cream and cocoa powder.
• Whisk well and set aside to cool.
• Now whip the cream to stiff peaks.
• Add in cooled chocolate mix and fold well.
• Transfer to freezer safe bowl.
• Refrigerate for 8 hours or overnight.
• Scoop and top with hazlenuts and drizzle sauce.

Variation #1:

Whipping cream - 200 g

Condensed milk - 70 g

Cocoa powder - 30 g

Method:

• Chill the bowl and blade till use.
• Whip the cream to stiff peaks, app 5-7 mins.
• Add in condensed milk and cocoa powder.
• Whisk well.
• Pour this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.