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Recipe Step by Step
Chocolate Hazelnut Ice Cream
1kg whole milk
275g cream 35% fat
60g skim milk powder 0% fat
55g inverted sugar
6g ice cream stabiliser
Heat the milk with cream and inverted sugar.
Combine together all powders and stir it at 45°C.
At 45°C, pour in a saucepan and cook at 85°C.
Stir in the Gianduja and bring it back to 85°C.
Mix with a hand blender and strain through.
Chill down quickly to 4/5°C within 2 hours.
Allow to mature for 4 to 12 hours at 4/5°C.
Mix with a hand blender and churn.
Set aside in a blast freezer and store at -20°C.