Chocolate Hazelnut Ice Cream Affogato

AuthorGeo FoodsCategory

Ingredients

 8 egg yolks
 220 g caster sugar
 40 g cocoa
 4 cups cream
 50 g liquid glucose

Preparation

1

Whisk egg yolks and caster sugar in a bowl until pale. Place cocoa, cream and glucose in a saucepan over medium-low heat. Stir until combined and glucose is dissolved. Bring to just below boiling point, then remove from heat and gradually pour over the egg mixture, whisking constantly. Return egg mixture to a pan and cook, stirring with a wooden spoon, until thick enough to coat the back of spoon. Transfer to a bowl, let it cool and cover surface with plastic wrap. Chill overnight, and then churn in an ice cream machine according to instructions. Transfer to a loaf pan and freeze until frozen. To assemble, place scoops of ice cream in glasses and top with espresso and serve.

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Ingredients

 8 egg yolks
 220 g caster sugar
 40 g cocoa
 4 cups cream
 50 g liquid glucose

Directions

1

Whisk egg yolks and caster sugar in a bowl until pale. Place cocoa, cream and glucose in a saucepan over medium-low heat. Stir until combined and glucose is dissolved. Bring to just below boiling point, then remove from heat and gradually pour over the egg mixture, whisking constantly. Return egg mixture to a pan and cook, stirring with a wooden spoon, until thick enough to coat the back of spoon. Transfer to a bowl, let it cool and cover surface with plastic wrap. Chill overnight, and then churn in an ice cream machine according to instructions. Transfer to a loaf pan and freeze until frozen. To assemble, place scoops of ice cream in glasses and top with espresso and serve.

Chocolate Hazelnut Ice Cream Affogato

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