BACI ICE CREAM

BACI ICE CREAM
Ingredients (serves 8)
6 egg yolks
125g caster sugar
900ml thick cream, plus extra to serve
150g good-quality dark chocolate
40g good-quality cocoa powder, sifted
250g Nutella
1-2 tbs hazelnut syrup*
2-3 Baci chocolates, quartered, to garnish
Method
Whisk together the egg yolks and sugar until light.
Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.
Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Cool slightly, then stir cream mixture into chocolate.
Add cocoa, place in a saucepan and cook over low heat until thickened. Cool a little, whisk in Nutella and syrup, then cool further. Whip remaining cream and fold into chocolate mixture.
Lightly grease a 25 x 11cm terrine and line with plastic wrap. Fill the terrine with the ice-cream and smooth the top. Freeze overnight or until firm. Remove from the freezer, dip the base of the terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap. To serve, garnish with the extra cream and the chopped chocolates.
Notes & tips
Start this recipe the day before.
* Hazelnut syrup is from selected gourmet food stores or sold in cafes as a coffee flavouring; just ask for a couple of 'nips' in a takeaway cup to save buying a full bottle.