Ingredients
Anglaise cream
egg yolk
2pc
sugar
90g
3.15oz
0.36cup
6tbsp
milk
78g
2.64fl oz
Chocolate part
bitter chocolate
20g
0.70oz
1.34tbsp
whipping cream #1
30g
1.01fl oz
whipping cream
250g
8.45fl oz
hazelnut paste
15g
0.53oz
1tbsp
The glaze
bitter chocolate
200g
7oz
0.80cup
13.40tbsp
cocoa butter
50g
1.75oz
3.35tbsp
vegetable oil
20g
0.68fl oz
chopped hazelnuts
20g
0.70oz
1.34tbsp
Method
Anglaise cream
- Grind the yolks until smooth; add sugar, and grind again.
- Bring the milk to a boil, pour in a thin stream into the yolks, stirring constantly.
- Put the whole mass on the heat and (constantly stirring with a silicone spatula) bring the mass to a slight thickening at about 176F (80C). Remove from the heat, cover with cling film in contact, and cool.
Chocolate part
- Heat the cream #1 until hot; pour it over chocolate and hazelnut paste; mix until smooth, and whip with a blender.
- Set 1/2 aside.
- Whip the cream #2 to soft firm peaks, and mix with 1/2 of chocolate ganache.
Assembly
- Combine the creamy chocolate part and the cooled anglaise cream.
- Pour the mass into into plastic cups (4 pcs), filling them for 2/3. Alternate the mass of ice cream with layers of the remaining half of the ganache.
- Optionally, you can add caramel or praline to the ice cream (I had caramel, about 2 tablespoons for all 4 pieces).
- Freeze for 6-8 hours. Take the ice cream out, and glaze it.
