Gianduja Hazelnut Chocolate Truffle Ice Cream
How to make homemade Truffle Ice Cream. Our decadent Gianduja flavoured frozen dessert features creamy chocolate custard & roasted hazelnuts.
Servings: 8
Calories: 832kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- mixing bowl
- Large pot
- Small Pot
- whisk
- spatula
- Ice cream maker
Ingredients
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 2/3 cup White Sugar
- 1/8 tsp Kosher Salt
- 3 cups Chocolate Truffles chopped
- 6 Egg Yolks
- 2 tsp Vanilla Extract
- 1 cup Roasted Hazelnuts chopped
Instructions
- In a small pot, simmer cream, milk, sugar, salt and 1 1/2 cups of chopped chocolate truffles until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and cook until mixture is thick enough to coat the back of a spoon. Pour into a large bowl, cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn chocolate truffle base in an ice cream machine according to manufacturer's directions.
- Scoop churned ice cream into a large mixing bowl and add roasted hazelnuts and remaining chocolate truffle pieces. Use a wooden spoon or spatula to incorporate the nuts and truffles evenly into the ice cream base.
- Serve Chocolate Truffle Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
Nutrition
Calories: 832kcal | Carbohydrates: 72.3g | Protein: 14g | Fat: 54.6g | Saturated Fat: 28.2g | Cholesterol: 219mg | Sodium: 113mg | Potassium: 88mg | Fiber: 7.3g | Sugar: 61.6g | Calcium: 194mg | Iron: 5mg
