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Baci ice-cream
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Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Impress your guests with this unique twist on classic desserts!
Ingredients:
  • 6 egg yolks
  • 125g caster sugar
  • 900ml thick cream, plus extra to serve
  • 150g good-quality dark chocolate
  • 40g good-quality cocoa powder, sifted
  • 250g Nutella
  • 1-40.00 ml hazelnut syrup*
  • 2-3 Baci chocolates, quartered, to garnish
Instructions:
  • Whisk the egg yolks and sugar until pale and fluffy.
  • Heat 600ml of cream in a saucepan over medium heat until steaming hot. Gradually whisk the hot cream into the egg yolk mixture.
  • Create a luxurious chocolate bath by melting the chocolate in a heatproof bowl set over simmering water without allowing it to touch the water. After a brief cooldown, gently stir the cream mixture into the melted chocolate.
  • Stir in cocoa powder, then simmer gently in a saucepan until thickened. Allow to cool slightly, then blend in Nutella and syrup. Chill a bit longer. Whip the rest of the cream and gently fold into the chocolate mixture.
  • Grease and line a 25 x 11cm terrine with plastic wrap. Fill with ice-cream, smooth the top, and freeze overnight until firm. Dip the terrine base in warm water to release onto a serving platter. Garnish with extra cream and chopped chocolates before serving.

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