Make Your Own Ferrero Rocher Ice Cream
September 9, 2015
INGREDIENTS
600 ml double cream 398 g tin of condensed milk 2 tbsp praline paste 1 tbsp nutella 100 g toasted chopped hazelnuts 6 ice cream wafers 400 g dark chocolate 100 g toasted chopped hazlenuts
STEP-BY-STEP-GUIDE
HAZELNUT ICE CREAM Whip up the double cream until it forms soft peaks. Fold the condensed milk and hazelnut paste into the cream. Pour into hemisphere silicon moulds and freeze overnight.
SCOOP AND FILL THE MIDDLES Scoop a small hole into the centre of each frozen half. Fill with a little nutella and some whole hazelnuts, then return to the freezer to firm up for an hour or so.
SQUISH AND ROLL Blitz the wafers up to a fine crumb. Squish two halves together and roll in the wafer crumbs, then return to the freezer for several hours to firm up.
COAT IN CHOCOLATE Melt the chocolate, then stir in the hazelnuts and leave to cool to a point where it’s no longer hot, but still runny enough to spread. Spike the ice cream ball on a fork and spread the chocolate mixture all over it to form as thin of a coating as is possible. Return to the freezer quickly for another hour before serving.
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