Chocolate Hazelnut ice cream
  • 375 ml ( cups) cream
  • 375 ml ( cups) milk
  • 3 tablespoons unsweetened (and Dutch-processed) cocoa powder
  • About 150 gram dark chocolate (preferably at least 70 % cocoa)
  • 150 ml (3/4 cup) sugar
  • Pinch of salt
  • 7 egg yolks
  • ½ teaspoon genuine vanilla extract
  • About 100-150 ml roasted hazelnuts
  • (optional: 1-2 tablespoons of Kahlua coffee liqueur per serving)
Roasting hazelnuts
  1. Put the nuts on a tray or similar in the owen, preheated to 180º Celsius (356º F), for about 10 minutes (until golden). During the roasting, shake the tray (and the nuts) at least once.
Preparing the custard ice cream base
  1. Warm and blend 250 ml of the cream with the cocoa powder in a saucepan, whisking thoroughly.
  2. Bring to a boil, reduce the heat and simmer for half a minute while whisking all the time.
  3. Take off from heat and add the chopped chocolate, stirring until it has melted and the mixture is smooth. Stir in the remaining cream and transfer everything to a bowl. Place a sieve over this bowl.
  4. In a separate bowl, whisk together the egg yolks.
  5. In a saucepan, warm the milk, the sugar and the salt in a saucepan; then slowly pour it into the bowl with the egg yolks, whisking constantly. Return the mixture to the saucepan. Then stir constantly with a spatula over medium- to low heat until the mixture has thickened and coats the spatula (the Spoon-test), or until the temperature has reached bring the mixture to 82-84 degrees Celsius (179-183º F) on low-moderate heat - to be safe, use a thermometer!
  6. Pour the custard base through the sieve and into the chocolate base until smooth, then stir in the vanilla. Cool down the base.
  7. Chill the cooled-down base in the refrigerator preferably at least 4-5 hours or overnight. Then churn in your ice cream maker according to instructions. Add the hazelnuts either towards the very end of the churning (if in pieces), or after the churning has finished (whole nuts).
  8. Put the ice cream in a freezer-safe container with lid, making sure to cover the surface with plastic film before putting on the lid. Store in the freezer or skip the plastic film and enjoy it straight away!
For an added adult twist, serve your scopes with a couple of tablespoons of coffee liquor (like Kahlua)!