FERRERO ROCHER ICE CREAM - LUSCIOUS & TEMPTING HAZELNUT ...
Combine roasted hazelnuts & your favourite hazelnut spread to make this irresistible Ferrero Rocher ice cream. It's a top ice cream recipe that you'll love.
Provided by Michelle Minnaar
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Combine the cream, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to a slow simmer then remove from the heat.
- Stir in the Nutella until it’s dissolved. Bring the mixture back up to a slow simmer.
- While the Nutella mixture being brought up to heat, take a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks. Continue whisking until the egg mixture has doubled in volume and has a light yellow consistency.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Pour the contents to a large bowl and place it in cold water in order for the mixture to cool down while you stir it.
- Freeze the Nutella and hazelnut mixture in an ice cream maker according to your unit’s instructions.
- Add the hazelnuts halfway through the churning process.
- Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container and let harden in the freezer for at least 30 minutes before serving.
- Decorate with swirls of Nutella and crushed Ferrero Rocher balls.
Nutrition Facts : Calories 5632, SugarContent 416.1 g, SodiumContent 2984.7 mg, FatContent 251.5 g, SaturatedFatContent 94.8 g, TransFatContent 48.6 g, CarbohydrateContent 855.1 g, FiberContent 39.6 g, ProteinContent 70.2 g, CholesterolContent 146.7 mg
FERRERO ROCHER ICE CREAM - LUSCIOUS & TEMPTING HAZELNUT ...
Combine roasted hazelnuts & your favourite hazelnut spread to make this irresistible Ferrero Rocher ice cream. It's a top ice cream recipe that you'll love.
Provided by Michelle Minnaar
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Combine the cream, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to a slow simmer then remove from the heat.
- Stir in the Nutella until it’s dissolved. Bring the mixture back up to a slow simmer.
- While the Nutella mixture being brought up to heat, take a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks. Continue whisking until the egg mixture has doubled in volume and has a light yellow consistency.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Pour the contents to a large bowl and place it in cold water in order for the mixture to cool down while you stir it.
- Freeze the Nutella and hazelnut mixture in an ice cream maker according to your unit’s instructions.
- Add the hazelnuts halfway through the churning process.
- Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container and let harden in the freezer for at least 30 minutes before serving.
- Decorate with swirls of Nutella and crushed Ferrero Rocher balls.
Nutrition Facts : Calories 5632, SugarContent 416.1 g, SodiumContent 2984.7 mg, FatContent 251.5 g, SaturatedFatContent 94.8 g, TransFatContent 48.6 g, CarbohydrateContent 855.1 g, FiberContent 39.6 g, ProteinContent 70.2 g, CholesterolContent 146.7 mg
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