BACI ICE-CREAM
Hazelnut syrup is from selected gourmet food stores or sold in cafes as a coffee flavouring. Time does not include overnight freezing.
Provided by Sonya01
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the egg yolks and sugar until light.
- Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 772.3, Fat 65.7, SaturatedFat 35.9, Cholesterol 294.4, Sodium 67, Carbohydrate 47.9, Fiber 7, Sugar 33.2, Protein 9.6
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