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.
