Chocolate Hazelnut Ice Cream Affogato

  • 24 Jul - 30 Jul, 2021
  • Mag The Weekly
  • Cookery


· 8 egg yolks

· 220 g caster sugar

· 40 g cocoa

· 4 cups cream

· 50 g liquid glucose


Whisk egg yolks and caster sugar in a bowl until pale. Place cocoa, cream and glucose in a saucepan over medium-low heat. Stir until combined and glucose is dissolved. Bring to just below boiling point, then remove from heat and gradually pour over the egg mixture, whisking constantly. Return egg mixture to a pan and cook, stirring with a wooden spoon, until thick enough to coat the back of spoon. Transfer to a bowl, let it cool and cover surface with plastic wrap. Chill overnight, and then churn in an ice cream machine according to instructions. Transfer to a loaf pan and freeze until frozen. To assemble, place scoops of ice cream in glasses and top with espresso and serve.