Recipe serves: 4-6

Hazelnut chocolate ice cream

oz hazelnut
¼ cup water
7 oz milk chocolate (imported from Belgium)
1 pint heavy cream (480ml)
7 oz sweetened condensed milk

Preparation steps:
  1. 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.
  2. Whip the heavy cream until it becomes stiff whipped cream.
  3. Place the chocolate in a bowl and melt in the microwave (two 30 seconds intervals).
  4. Mix the hazelnut paste, melted chocolate and sweetened condensed milk.
  5. Fold in the the mix into the whipped cream.
  6. Freeze in a plastic container for 24 hours.

Picture of recipe

A wonderful recipe I learned from my niece, Gili.

Take note!
  • Measurements:
    3½ oz = 100 gram hazelnut
    7 oz = 200 gram chocolate = 16 squares
    of Trader Joe Belgium chocolate.
    7 oz = ½ can of sweetened condensed milk