Preparation:
Either shred the chocolate with a grater or melt it in a Pyrex bowl balanced on a saucepan of boiling water, so that the chocolate is gently melted by the heat of the steam. Don't melt the chocolate directly in a saucepan. You may like to chop the hazelnuts more finely with a food blender for a smoother ice-cream or leave them more roughly chopped for a crunchier texture. Blend in the hazelnuts and extra-thick double cream gradually and thoroughly. If you have used grated chocolate and have an electric whisk, you may be able to beat in a fair amount of air to make a lighter textured ice-cream. One trick I use is to use a single whisk and stir in the opposite direction to the direction in which the whish turns. This seems to trap in more air. If you have used melted chocolate, the mixture is probably too thick to whisk. Pour into a plastic freezer-type container (1 quart capacity) and allow to freeze overnight. No churning is required during freezin |
