| Ingredients |
| 3½ |
oz |
hazelnut |
| ¼ |
cup |
water |
| |
| 7 |
oz |
milk chocolate (imported from Belgium) |
| 1 |
pint |
heavy cream (480ml) |
| 7 |
oz |
sweetened condensed milk |
| |
|
| Preparation steps: |
- hazelnut paste Place the hazelnuts in a large bowl and cover with water. After 30 minutes
strain the water. Add ¼ cup water to the bowl.
Use a hand blender to make a smooth hazelnut paste.
Set aside.
- Whip the heavy cream until it becomes stiff whipped cream.
- Place the chocolate in a bowl and melt in the microwave (two 30 seconds intervals).
- Mix the hazelnut paste, melted chocolate and sweetened condensed milk.
- Fold in the the mix into the whipped cream.
- Freeze in a plastic container for 24 hours.
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