John Myers
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.
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