Baci Ice-cream

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 whisk together the egg yolks and sugar until light.
• 2 place 600ml of the cream in a saucepan over medium heat until at scalding point. add to the egg yolk mixture, beating to combine.
• 3 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.
• 4 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.
• 5 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.