Italian chocolate-nut ice cream "Bacio"

Ingredients for 6 servings:

• 500 ml cream
• 1 can condensed milk, sweetened
• 3 tbsp cocoa powder
• 2 tbsp vanilla extract
• 150 g hazelnuts
• 3 tbsp powdered sugar
• some praline(s) “Baci”, original Italian

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Very easy without eggs and ice cream maker, for 1 liter of ice cream

Roast the hazelnuts in a pan, sprinkle with powdered sugar, and caramelize. Once they’ve cooled slightly, crush them in a mortar and pestle, not too finely. Combine the cream, sweetened condensed milk, vanilla extract, and cocoa powder in a mixer. Beat until the mixture becomes stiff and peaks form. It’s nice and creamy. Chop a handful of Baci chocolates into small pieces and gently stir them in with the hazelnuts. Set aside a few hazelnuts and Baci for decoration. Pour the mixture into a bowl and scatter the remaining Baci and hazelnuts on top. Place the bowl in the freezer for 6 hours. No need to stir.