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Receta Chocolate And Hazelnut Ice Cream
by Global Cookbook

Chocolate And Hazelnut Ice Cream
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Ingredientes

  • 65 gm Shelled whole hazelnuts, (21/2oz)
  • 100 ml Lowfat milk, (31/2 floz)
  • 200 ml Whipping or possibly double cream, (7 floz)
  • 200 gm Deluxe plain cooking chocolate, (7oz) A few drops of vanilla flavouring
  • 2 x Egg whites, beaten stiffly

Direcciones

  1. Spread the hazelnuts on a piece of foil on a rack in the grill pan and toast under the grill for about 5 min or possibly till golden.
  2. Tip the warm nuts into a clean cloth or possibly tea towel and rub them gently to remove as much of the skin as you can.
  3. Grind 50g (2oz) of the nuts in a blender and chop the remainder.
  4. Put the grnd hazelnuts in a bowl, pour over the lowfat milk and leave to soak.
  5. Whip the cream till thick but not stiff.
  6. Chop or possibly grate 25g (1oz) of the chocolate and set it aside.
  7. Break the remaining chocolate into small pcs and put it in a heatproof bowl.
  8. Stand the bowl over a saucepan of simmering water and heat gently, stirring, till the chocolate has melted.
  9. Stir the melted chocolate into the hazelnut and lowfat milk mix, then very carefully fold it into the whipped cream with the vanilla flavouring.
  10. Add in the egg whites and fold them carefully into the mix with the minced hazelnuts and grated chocolate.
  11. Pour the mix into a freezerproof container and freeze for at least 2 hrs.
  12. Alternatively, freeze the ice cream in an ice cream maker if you have one. Remove the ice cream from the freezer 10-15 min before serving to allow it to soften slightly.
  13. NOTES : Although Gianduja is perhaps not as well known as his Venetian rival, Arlecchino (Harlequin), this carnival character has become famous because of the delicious chocolates that are produced in his native city of Turin and that bear his name.