Name: Baci Ice Cream recipe
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 8
Ingredients: 6 egg yolks; 125 g caster sugar; 900 ml thick cream; 150 g dark chocolate good quality; 40 g cocoa powder sifted; 250 g Nutella chocolate hazelnut spread; 2 tbs hazelnut syrup; 3 Baci chocolates quartered *to decorate

by HARRO Last updated on 07/09/2019

This ice cream is always a hit, and everyone asks for the recipe! - HARRO

Ingredients

6 egg yolks
125 g caster sugar
900 ml thick cream
150 g dark chocolate good quality
40 g cocoa powder sifted
250 g Nutella chocolate hazelnut spread
2 tbs hazelnut syrup
3 Baci chocolates quartered *to decorate

Method

Step 1

Whisk together the egg yolks and sugar until light.
Step 2

Place 600ml of the cream in a saucepan over medium heat until it gets to scalding point.
Step 3

Add to the egg mixture, beating to combine.
Step 4

Melt chocolate, cool slightly, then stir cream mixture into chocolate, add cocoa.
Step 5

Place in a saucepan and cook over low heat until thickened.
Step 6

Cool a little, whisk in Nutella and syrup, cool further.
Step 7

Whip remaining cream and fold into chocolate mixture.
Step 8

Lightly grease a 25cm x 11cm terrine, then line with plastic wrap.
Step 9

Fill the terrine with the ice cream mixture and smooth the top.
Step 10

Freeze overnight.
Step 11

To serve, remove from the freezer, dip base of terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap.
Step 12

Decorate the top with a little piped whipped cream and the quartered Baci chocolates down the centre. Slice and serve.

Recipe Notes

from Australia’s Best Recipes team

Hazelnut syrup is a flavouring often put in coffees. Can be purchased from cafes, just ask for a couple of 'nips' in a takeaway cup to save buying a full bottle.