When I received my ice cream maker a few years ago, one of the first things I wanted to make was a ferrero rocher gelato or ice cream. I tried to find a recipe, but ended up with a quite solid very rich ice cream – which was not what I wanted at all. I was hoping for a beautifully soft lightly chocolate hazelnut flavoured gelato.
When I saw this baci gelato in my delicious magazine, I was extremely excited to try it (even though I have yet to make a good vanilla ice cream, it’s still on my list).
This was absolutely gorgeous!!! All I wanted was more and more gelato! Unfortunately I had made it a little late in the day and not cooled it enough for my ice cream machine, resulting in the machine stopping its churning and I then had to continue beating the gelato every 2 hours. When it was time to serve the gelato with a lovely chocolate tart, it wasn’t completely frozen, but the colder edges tasted absolutely fantastic! The following days it still tasted wonderful… now, when can I make it again…? 😛
Recipe from delicious magazine May 2009 (some of my hints/changes are in italics)
Consider making this the day before (or early) and placing the ice cream mix in the fridge or on ice to cool before putting it in the ice cream maker.
Serves: 6 (when served with a chocolate tart, it serves 12 or more)
2 cups (500ml) pure (thin) cream
2 cups (500ml) milk
1 vanilla bean, split, seeds scraped (I used 1 teaspoon vanilla essence)
300g caster sugar (split into 2 x 150g lots)
5 egg yolks
220g Nutella or other hazelnut spread (It was cold here, so I place it in a bowl over hot water)
Cocoa powder, to dust (if desired)
Place the cream, milk, vanilla pod and seeds (or essence) and 150g sugar in a pan over medium heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from the heat.
Beat the yolks and remaining 150g caster sugar with electric beaters (in a large bowl) until pale. Slowly add the hot cream mixture, whisking well to combine. Pour into a clean large saucepan and cook gently over low heat for 3-4 minutes, stirring constantly until the mixture is thick enough to coat the back of a spoon. Remove from the heat and discard the vanilla pod. Stir in the Nutella until well combined.
Pour mixture into a shallow container. Freeze for 2 hours or until frozen at the edges. Remove and beat with electric beaters, then return to the container and refreeze. Repeat 2 or 3 times, then freeze for 4 hours or until firm. Alternatively, churn mixture in an ice cream machine according to manufactures instructions.
Scoop gelato into bowls and serve by itself or with White Chocolate slab (recipe also in delicious magazine), or with a slice of Triple Chocolate Praline Tart.
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