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Hazelnut gelato with rich chocolate sauce

Hazelnut gelato with rich chocolate sauce

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • More effort
  • Serves 6

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal780
fat69g
saturates29g
carbs33g
sugars32g
fibre2g
protein10g
low insalt0.13g
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Ingredients

For the ice cream

For the chocolate sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2010

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Overall rating

Rating: 4 out of 5.2 ratings
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