Ferrero Rocher Ice Cream

Only thing that could make this warm Sydney weather better?... ICE CREAM! This week we’re making Ferrero Rocher Ice Cream

INGREDIENTS:

• 600 ml double cream
• 398 g tin of condensed milk
• 2 tbsp praline paste
• 1 tbsp nutella
• 100 g toasted chopped hazelnuts
• 6 ice cream wafers
• 400 g dark chocolate
• 100 g toasted chopped hazlenuts

STEP-BY-STEP-GUIDE:

HAZELNUT ICE CREAM

Whip up the double cream until it forms soft peaks. Fold the condensed milk and hazelnut paste into the cream. Pour into hemisphere silicon moulds and freeze overnight.

Scoop and fill the middles

Scoop a small hole into the centre of each frozen half. Fill with a little nutella and some whole hazelnuts, then return to the freezer to firm up for an hour or so.

squish and roll

Blitz the wafers up to a fine crumb. Squish two halves together and roll in the wafer crumbs, then return to the freezer for several hours to firm up.

COAT IN CHOC

Melt the chocolate, then stir in the hazelnuts and leave to cool to a point where it's no longer hot, but still runny enough to spread. Spike the ice cream ball on a fork and spread the chocolate mixture all over it to form as thin of a coating as is possible. Return to the freezer quickly for another hour before serving.

For a video reference, please head to https://www.youtube.com/watch?v=ejT21ie-4OQ to watch the SORTED team create this receipe.

If you would like to submit any suggestions or show off your wonderful creations, please submit photos to our twitter @fooodadventures as we would love to see! Until next time

- Hanna