Gianduia Ice Cream Mattone with Whipped Cream


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a chocolatey brick of ice cream topped with a pile of whipped cream. Quite delicious!


  • 100 g ( oz) hazelnuts, skinned
  • 500 ml (17 fl oz/2 cups) milk
  • 240 g ( oz) dark unsweetened chocolate, chopped
  • 4 tablespoons dark unsweetened cocoa powder
  • 4 whole eggs
  • 150 g ( oz) sugar
  • 1 teaspoon vanilla extract
  • 250 ml (9 fl oz/1 cup) pouring (whipping) cream
  • unsweetened whipped cream, to serve


Line a 24 x 8 cm (9½ x 3¼ inch) loaf tin with plastic wrap or baking paper, leaving some overhang to make it easier to remove the ice cream. Toast 40 g ( oz) of the hazelnuts lightly in a dry frying pan, then chop them by hand to small bits. Put aside. Heat the milk in a large saucepan, then add the chocolate, stirring every now and then. When melted, stir in the cocoa and beat until smooth. Remove from the heat.

In a medium bowl, whisk the eggs with the sugar, vanilla and a pinch of salt until pale and creamy. Slowly dribble in some hot chocolate mixture, whisking so it doesn’t scramble. When all the chocolate is incorporated pour the mixture back into the pan, add the chopped hazelnuts to infuse and put over very low heat. Whisking all the time, heat for a couple of minutes to cook out the eggs. There’s no need to thicken. Remove from the heat and cool, whisking now and then.

Whisk in the cream, then cool in the fridge until well chilled. Strain the mixture directly into the prepared tin, and discard the hazelnuts. Put in the freezer to set.

Halve some of the remaining hazelnuts and quarter the rest. Toast them all in a dry frying pan with a light sprinkling of salt, then leave to cool. To serve the ice cream, unmould and cut into chunky slices. Serve one or two slices with dollops of whipped cream and some toasted hazelnuts scattered on top.