Preparation Notes
Serves 6
Ingredients
- 100g hazelnuts
- 6 egg yolks
- 100g caster sugar
- 300ml milk
- 200g plain chocolate
- 300ml whipping cream
Method
- Preheat the oven to 160ºC/gas mark 3. Spread the hazelnuts on a baking sheet and toast them in the oven for 10-15 minutes, or until they are a pale biscuit colour. Turn the nuts on to a cloth and rub off the skins. Cool, then process them in a food processor or electric coffee mill. Set aside.
- Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Gradually beat in the milk.
- Cook the custard carefully in a heavy saucepan over a low heat, or cook it in the top of of a double boiler, stirring constantly until it is thick enough to coat the back of a wooden spoon. Take the custard off the heat and stir in the chocolate until melted. Set it aside to cool, stirring it from time to time to prevent a skin forming.
- Stir the ground hazelnuts into the cold custard. Whip the cream until it holds soft peaks and fold it in.
- Freeze, vigorously whisking the partially frozen ice at least once during the freezing process. Or use an ice cream machine.
