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Chocolate ice cream for the ice cream maker

updated

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Ingredients for 7 servings:

  • 300 g hazelnut nougat cream
  • 500 ml whipped cream
  • 2 tbsp, heaped cocoa powder, unsweetened
  • 2 eggs

Instructions

Working time approx. 10 minutes; Rest time approx. 50 minutes; Total time approx. 1 hour

for an ice cream maker with a volume of 1.2 liters

Heat the hazelnut spread and whipped cream in a saucepan, stirring constantly, to approximately 40-50°C. Be careful, it will burn quickly on the bottom! Stir in 1-3 tablespoons of sifted cocoa powder, if desired. Then remove everything from the heat and, at approximately 40°C, beat in the two eggs with a mixer on the lowest speed. Once everything has cooled to a maximum of 22°C, pour it into the ice cream maker and chill and churn for approximately 45-50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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