Recipe Bacio Ice Cream


.:: free as the wind ::.

100g hazelnuts - 300 g fresh whole milk - 1 egg yolk - 80 g sugar – 10g cocoa - 25 g chocolate 70% - the tip of a knife carob flour (or corn starch)


Toast the hazelnuts in the oven for 10 to 12 minutes (160° C) . Remove them from the oven and rub them in a towel between your hands to remove most of the skins (it is okay if some skin remains on some hazelnuts.) After you toasted the hazelnuts grind it using a coffee grinder. You need to use the grinder for a while, because the hazelnuts releases oil. Stop when it become like peanut butter (about 10 minutes). Heat the milk, egg yolk and the hazelnut cream in a sauce pan on a very low heat. Mix dry ingredients (sugar, cocoa, flour) and whisk into the milk-cream mixture and stir until everything is dissolve. Warm it to 65 degrees C and keep stirring it. Do not let it boil. Remove from heat and add chocolate.
Using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid. The mixture should be cooled quickly and then put in the fridge. Once it is cool enough, put everything inside the ice cream maker.
Enjoy the best bacio ice cream in about one hour.

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