Chocolate and Hazel Nut Ice Cream

Serves 6

Ingredients

100g/4oz shelled hazelnuts
6 egg yolks
100g/4oz caster sugar
300ml/½ pt milk
200g/7oz plain chocolate
300ml/½ pt whipping cream

Method

1. Pre-heat the oven to gas mark 3/325°F/160°C.

2. Spread the hazelnuts on a baking sheet and toast them in the oven for 10-15 minutes, or until they are a pale biscuit colour. Turn the nuts on to a cloth and rub off the skins. Cool, then process them in a food processor or electric coffee mill. Set aside.

3. Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Gradually beat in the milk.

4. Cook the custard carefully in a heavy saucepan over a low heat, or cook it in the top of of a double boiler, stirring constantly until it is thick enough to coat the back of a wooden spoon. Take the custard off the heat and stir in the chocolate until melted. Set
it aside to cool, stirring it from time to time to prevent a skin forming.

5. Stir the ground hazelnuts into the cold custard. Whip the cream until it holds soft peaks and fold it in.

6. Freeze, vigorously whisking the partially frozen ice at least once during the freezing process. Or use an ice cream machine.

© Copyright The Vegetarian Society 2002