Giotto ice cream

Ingredients for 1 servings:

• 500 ml cream
• 250 ml milk
• 1 pinch of salt
• 80 g sugar
• 1 tbsp hazelnut spread
• 18 Confectionery (Giotto)
• 5 egg yolks

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 10 minutes

Bring the milk, cream, sugar, and nougat cream to a boil. Then remove from the heat. Crumble 7 Giotto pieces and add them to the hot milk. In a bowl, mix the egg yolks well with a fork for 3-4 minutes. The mixture should be fluffy and airy. Gradually add two ladles of the cream mixture to the egg yolks and mix well. Place the pot on the stove over low heat. Slowly pour the egg mixture into the cream mixture, stirring continuously until the mixture reaches 80-85 degrees Celsius and has thickened slightly. Pour the egg mixture through a small sieve and let it cool, first outside and then inside the refrigerator. Once the egg mixture is completely cool, churn it into ice cream in the ice cream maker. 10 minutes before the end of the preparation time, quarter the remaining Giotto pieces and add them to the ice cream in the ice cream maker. Then bottle the ice cream and place it in the freezer for at least 3-4 hours to harden even more. Without an ice cream maker, the mixture should be taken out of the freezer every 30 minutes and stirred until firm enough to stand. Again, add the Giotto once the mixture has firmed up a bit.