Rocher ice cream

Ingredients for 6 servings:

• 3 egg yolks
• 75 g sugar
• 250 ml cream
• 250 ml mascarpone
• 75 g hazelnuts
• 5 tbsp Nutella

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rocher ice cream without having to buy the chocolates

Beat the egg yolks and sugar in a double boiler for a few minutes until creamy; the mixture will double in size and turn light in color. Then stir in the mascarpone. Whip the cream until stiff peaks and fold in. Place the mixture in the ice cream maker for about 25 minutes. In the meantime, roast the hazelnuts in a pan on the stovetop. Then place them in a towel and rub off the thin, dark brown skins. Roughly chop the hazelnuts, not too finely. Melt the Nutella in a bowl in a double boiler or briefly microwave it. Pour 1/3 of the finished ice cream from the ice cream maker into a freezer container, then sprinkle 1/3 of the chopped hazelnuts over the mixture and drizzle with 1/3 of the melted Nutella. Then add another layer of ice cream and continue with the hazelnuts and Nutella as usual. Place the ice cream in the freezer and freeze for about 1 hour, then shape the mixture into balls and serve.