This recipe first appeared in Food magazine issue 75.
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Ingredients
Method
1.Whisk the cream until stiff peaks form. Add 3 heaped tablespoons of the cream to the nutella mixture and stir to loosen it. Add the remainder of the cream and gently fold it into the mixture. When the mixture is almost combined, add the chocolate pieces and hazelnuts and fold the mixture until they are incorporated. Pour the mixture into a pan deep enough to hold at least 4 cups of liquid.
Note
- The cones could be dipped in hundreds and thousands, chocolate pieces or any nuts of your choice. You could also add any nuts of your choice to the ice cream. – This ice cream is very smooth and melts quickly. – You can coat the cones ahead of serving and store them in an airtight container for up two days.
