This ice cream is made in an ice cream maker, but you can freeze it and whisk as it freezes.
- 375 g hazelnuts
- 5 dl whole milk (3.5% fat)
- 1 litre cream
- 350 g sugar
- 1 pinch of salt
- 200 g dairy chocolate
- 10 egg yolks
- seeds of 1 vanilla pod
- chocolate shavings
- sprinkling of toasted, chopped hazelnuts
Pre-heat the oven to 180 °C, convection. Toast the nuts in the hot oven for 6-8 minutes or until they shed their skins easily. Rub the nuts in a clean tea towel to remove most of the skins and set aside to cool.
Grind the nuts in a food processor to a fine meal.
Heat the milk, half of the cream and the granulated sugar until the sugar melts. Add the ground hazelnuts and leave to steep for one hour.
Finely chop the chocolate and place in a bowl. Heat the rest of the cream and pour slowly and steadily over the chocolate. Stir while the chocolate melts.
Strain the hazelnut milk through cheesecloth into the chocolate cream. Squeeze as much liquid out as possible. Discard the pulp.
Heat the ice cream mixture.
Beat the eggs in a bowl. Add 2-3 dl of the heated ice cream mixture to the eggs while beating. Beat the eggs in the saucepan with the ice cream mix and allow to thicken. Use a dough scraper or wooden spoon for stirring to prevent the mixture from setting. The mixture mustn’t boil, only thicken well. Strain again if needed.
Refrigerate the ice cream mixture until completely cooled.
Freeze the ice cream mixture in an ice cream maker and place in a baking tin (1.3 litre). Freeze until at least a couple of hours before serving.
Top the ice cream with chopped nuts and chocolate shavings before serving.
TIP: Make your own chocolate shavings using a Y-peeler.