This is a chocolatey brick of ice cream topped with a pile of whipped cream. Quite delicious!
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.
© 2012 All rights reserved. Published by Murdoch Books.