PREPARATION TIME: 5 mins<\/p>\n
COOKING TIME: 4-5 hours freezing time<\/p>\n
SERVES: 6 (makes 1kg of icecream)<\/p>\n
INGREDIENTS<\/p>\n
500ml double cream<\/p>\n
1x 395g tin condensed milk<\/p>\n
2 tsp vanilla extract<\/p>\n
50g coco powder<\/p>\n
5 baci chocolates, 3 roughly chopped and 2 sliced (optional).\u00a0 These are dark Italian chocolates with\u00a0a hazelnut and truffle centre.<\/p>\n
100g whole hazelnuts<\/p>\n
2 tbsp icing sugar<\/p>\n
METHOD:<\/p>\n
First place a small frying pan on a medium heat along with the icing sugar. Stir so that the nuts become coated in the icing sugar .<\/p>\n
Heat for 5-10 minutes (moving the pan around every few minutes to make sure the nuts don\u2019t catch or burn) until the icing sugar coats the hazelnuts and they start to go golden and caramelised. Once golden place in a pestle and mortar and lightly bash into medium pieces. Leave to one side.<\/p>\n
Whisk to soft peaks the double cream, condensed milk and vanilla extract together which forms the base of any icecream flavour you want to make at home.\u00a0 Do not over beat.\u00a0 Then whip in the cocoa powder, and then fold in most of the chopped baci and most of the hazelnuts (saving some for decorating on top)<\/p>\n
Place in a freezable dish and top with the remaining hazelnuts, chopped and sliced baci and dust with a little cocoa powder to finish.<\/p>\n
Freeze for at least 5 hours<\/p>\n