Nocciola Ice (Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
1L milk
1 vanilla pod
240g sugar
Bring to the boil
17 egg yolks
240g sugar
Then, mix. Make a custard and cook it à la nappe. Strain and mix the custard and let it cool in the fridge.
100g to 130g of Creme dell'Artigiano according to taste Then, take 1L of the mixture and add. Turn in the ice-cream maker.

Finshing and presentation
Take the ice cream out of the ice cream maker and immediately blend in thick scrolls of melted chocolate to make a stracciatella. Or you can blend in the Nocciola and by mixing get the marbling effect. You could sprinkle with bresilienne for a crispy touch.

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