Baci Ice-Cream

• egg yolks↗6
• caster sugar↗125 g
• heavy cream, plus extra to serve↗900 ml

  plus extra to serve

• good-quality dark chocolate↗150 g
• good-quality cocoa powder, sifted↗40 g

  sifted

• nutella250 g
• hazelnut syrup1 -2 tablespoon
• hazelnuts, chocolates quartered, to garnish (Baci Chocolates)↗2 -3

  to garnish (Baci Chocolates)

Step-by-step instructions

1. 1

   Whisk together the egg yolks and sugar until light.

2. 2

   Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.

3. 3

   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.

4. 4

   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.

5. 5

   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.