This chocolate ice cream is quite decadent and seriously rich tasting. I’ll even say it is the best, smoothest, most delicious chocolate ice cream I’ve ever had. It is a much more indulgent ice cream than I usually make.
But then again it’s almost Valentine’s Day and it’s totally OK to throw caution to the wind, be a bit more adventurous and let our passion loose.
After all, this is the time when many of us have dared to write that first love letter, at the risk of being ridiculed or at least hoped our secret crush would dare to write us one. We have the rest of the year to be good.
Baci Ice Cream Recipe
(Adapted from a recipe by Nigella Lawson)
Ingredients You’ll Need
- 4 ounces bittersweet chocolate
- 2 tablespoons cocoa powder
- 1/4 cup honey (or 6 tbsp sugar)
- 2 cups heavy cream
- 4 egg yolks
- 7 ounces Nutella
- 1 tablespoon Frangelico*
Serves: Almost 6
Step 1: Bring the chocolate, cocoa, honey, and cream to a simmer in a medium saucepan over medium-low heat, stirring occasionally to melt the ingredients and combine them into a homogenous mixture. Remove from heat.
Step 2: Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly and energetically. Let the mixture cool gently, about 5 minutes. Whisk in Nutella and Frangelico.
Step 3: Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions. Freeze in a lidded container until set.