Hazelnut gelato with rich chocolate sauce

Hazelnut gelato with rich chocolate sauce

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(2 ratings)

Prep: 10 mins Cook: 10 mins Plus freezing

More effort

Serves 6
During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream

Nutrition and extra info

  • Freezable


  • kcal780
  • fat69g
  • saturates29g
  • carbs33g
  • sugars32g
  • fibre2g
  • protein10g
  • salt0.13g
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    For the ice cream

    • 175g hazelnuts



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 300ml pot double cream
    • 300ml full-fat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 100g light muscovado sugar
    • 3 egg yolks

    For the chocolate sauce

    • 150ml pot double cream
    • 1 tsp instant coffee
    • 100g plain chocolate, finely chopped
    • 1 tbsp hazelnut liqueur, such as Frangelico (optional)



      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…


    1. Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.

    2. Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker’s instructions. Will freeze for up to 1 month.

    3. For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.

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    Comments, questions and tips

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    15th Oct, 2011
    This was a realy nice pud but it took alot longer to thicken and i wasn't sure if it was done enough, don't be tempted to turn the heat up or it'll will scramble, had a bit of a funny texture when you eat it, not very creamy or smooth, but that may of been not blending it enough, i'll do it for longer next time. it had a very nice nutty flavour, the sauce was lovely, would make again.
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