A rich and creamy chocolate ice cream with hazelnut liquor and crunchy cacao nibs. Pretty delicious, if you ask me.
Chocolate ice cream with hazelnut liquor and cacao nibs
6-8 servings
375 ml whole milk
250 ml heavy cream
140 g dark chocolate, Caraïbe 66% from Valrhona, chopped
3 egg yolks
140 g sugar
4 tbsp hazelnut liquor, Frangelico
2 tbsp cacao nibs
Toasted hazelnuts for decorating
In a sauce pan bring milk and cream to boiling point. Add the chocolate and stir until melted. In a bowl whisk together egg yolks and sugar until light and fluffy. Quickly pour the chocolate milk over the eggs while whisking all the time. Return the ice cream mixture to the sauce pan and heat to 83 degrees Celcius while stirring constantly. Then cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. Cool down the ice cream mixture completely. Add the hazelnut liquor right before churning in the ice cream machine. Right before the ice cream is done, then add the cacao nibs.
