Chocolate–hazelnut ice cream in brioche

Chocolate–hazelnut ice cream in brioche

By
From
The Sugar Hit!
Makes
1 litre ice cream
Photographer
Chris Middleton

Thanks to Nigella Lawson, through two of her awesome books (Forever Summer and Nigellissima), I have learned that this is how they eat their ice cream in the South of Italy – stuffed into a brioche bun, like an ice cream burger. Chocolate–hazelnut spread is actually an Italian ingredient, based on the classic gianduja paste, which originated in Piemonte. In this glorious midnight-munch, the north and the south finally come together. I try to channel a Sophia Loren-type 1960s Italian babe whenever I eat these, with winged eye-liner and big hair. But I’m going to be honest, that’s mostly in my imagination. The reality is much stickier.

Ingredients

Quantity Ingredient

Chocolate–hazelnut ice cream

Quantity Ingredient
45g cream cheese
pinch salt
190g caster sugar
60g unsweetened cocoa powder
310g chocolate–hazelnut spread
500ml full-cream milk
1 1/2 tablespoons cornflour, (cornstarch)
250ml thickened cream, (35% fat)
2 tablespoons liquid glucose, (or corn syrup)

To serve

Quantity Ingredient
8 store-bought brioche buns, halved
chopped hazelnuts

Method

  1. Put the cream cheese and salt in a large bowl.
  2. In a small saucepan over medium–high heat, combine 125 ml water, 75 g of the sugar and the cocoa, bring to the boil and cook for 30 seconds.
  3. Whisk the hot cocoa mixture into the cream cheese slowly, bit by bit, making sure there are no lumps. Add the chocolate–hazelnut spread, stir everything well to combine, then set aside.
  4. In a small bowl, stir together 2 tablespoons of the milk with the cornflour and set aside.
  5. Put the remaining milk, the cream, remaining sugar and the glucose in a large saucepan and bring to the boil over high heat, letting it boil for 4 minutes.
  6. Remove the pan from the heat, whisk in the cornflour mixture, then return the pan to the heat for a minute or until thickened slightly.
  7. Stir the milk mixture into the chocolate–hazelnut mixture and put in the refrigerator to chill completely, for at least 6 hours or overnight.
  8. Churn in an ice cream maker, according to the manufacturer’s instructions. Pack into a freezer-safe container, cover with baking paper and store in the freezer.
  9. To serve, put a scoop of ice cream in the bottom of a soft brioche bun, scatter over chopped hazelnuts, top with the other half of the brioche bun and devour.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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