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RECIPE: Baci Gelato
Baci gelato. Picture: Dione Davidson/The West Australian

The best thing about making your own ice-cream is being able to add as much of the good stuff (nuts and chocolate) as you like. Start this recipe two days in advance if you don’t have an ice-cream maker.

RECIPE: Baci Gelato
Serves 6

750ml milk
2 tsp chocolate extract or 20g cocoa
1/4 cup Frangelico
6 egg yolks
175g caster sugar
100g hazelnuts, toasted, skins removed, then chopped
8 Baci chocolates, roughly chopped

In a large saucepan, warm the milk and stir in the chocolate extract and Frangelico. Beat egg yolks with the caster sugar until pale and fluffy and stir into the warm milk.

Cook over a medium heat stirring constantly until mix comes to the boil. Remove from heat and allow to cool.

If you have an ice-cream maker, use according to the instructions. Otherwise, place mix in the freezer in a shallow container with a lid. When set but not hard, score mix with a knife and place cubes into a food processor and blend until smooth.

Fold in chopped hazelnuts and chocolates and return to freezer to set overnight.

The West Australian

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