Page 627 - YC Cooking School
P. 627
What to do:
1. In a medium saucepan, bring the cream to the boil then remove from the heat.
2. Using a knife, scrape the seeds from a vanilla pod and add to the hot cream.
3. Add the LINDT chocolate and stir to dissolve.
4. Pour the chocolate and cream mixture into a bowl and allow to chill in the fridge for
1–2 hours or until completely cold. Then whip it to just under soft peaks.
5. With a spatula fold in the condensed milk.
6. Churn the ice cream mixture in a domestic ice cream machine until it reaches your
desired consistency. Alternatively, you can use an ice cream bowl fitted onto an
electric mixer. If you don’t have an ice cream machine, place the bowl into the freezer
and whisk every 15 minutes or so to break up the ice crystals.
7. Once the ice cream has reached soft-serve consistency, add the chopped hazelnuts
and fold them through.
8. Spread the ice cream into a shallow container and allow to fully set in the freezer
overnight.
Learn to cook online at learn.yuppiechef.com
2/2
