Chocolate-nut ice cream
8 servings
300 minutes
Chocolate-hazelnut ice cream is a refined dessert inspired by Italian culinary traditions, where the rich taste of cocoa harmonizes with creamy softness and crunchy caramelized nuts. Italians have long been renowned for their magnificent desserts, and this recipe beautifully embodies their passion for sweet pleasures. The creamy base, enhanced with vanilla sugar, condensed milk, and cocoa, achieves a velvety texture, while pieces of hazelnut and 'Autumn Waltz' candies add richness of flavor and a pleasant crunch. This ice cream is perfect for a cozy evening with family or as a stunning finale to a festive dinner. Serve it with a cup of strong espresso or cappuccino, and you'll immerse yourself in the atmosphere of Italian dolce vita.
1
Place hazelnuts in a small skillet. Sprinkle with powdered sugar. Roast, stirring, over medium heat for 5-10 minutes.
- Hazelnut: 100 g
- Icing sugar: 2 tablespoons
2
After the nuts turn golden and caramelize, crush them in a mortar into medium-sized pieces (a blender can be used). Set aside.
- Hazelnut: 100 g
3
Chop the candies into small pieces.
- Assorted chocolates: 5 piece
4
Whip cream, condensed milk, cocoa, and vanilla sugar with a mixer until soft peaks form.
- Whipping cream 33%: 500 ml
- Condensed milk: 380 g
- Cocoa powder: 50 g
- Vanilla sugar: 3 teaspoons
5
Add most of the chopped candies and hazelnuts (leaving some for decoration). Mix with a spoon.
- Assorted chocolates: 5 piece
- Hazelnut: 100 g
6
Place the mixture in a suitable mold. Decorate with remaining hazelnuts and candies, sprinkle with cocoa. Put in the freezer for 4-5 hours.
- Assorted chocolates: 5 piece
- Hazelnut: 100 g
- Cocoa powder: 50 g
