Productos con los que prepararla
Ingredients
- 2 large egg yolks
- 1/4 cup hazelnut spread
- 2 teaspoons cocoa powder
- 1 tablespoon honey
- 1/4 cup sugar
- 1/2 cup whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the egg yolks, hazelnut spread, cocoa powder, and honey. Whisk until all ingredients are well combined and smooth.
- Add the cream, milk, and vanilla extract to the saucepan and mix well.
- Heat the mixture over medium heat, stirring constantly with a whisk or spatula until it reaches a temperature between 74°C and 79°C.
- Remove the base from the heat and strain it through a fine sieve into the container, filling it up to the MAX FILL line. Place the container in an ice bath to cool it quickly and, once cold, cover and freeze for 24 hours.
After 24 hours:
- Remove the container from the freezer, take off the lid, and place it in the machine.
- Select the GELATO mode.
- Once the process is complete, you can add extra ingredients or serve the ice cream directly.
Notes
If your ice cream has a grainy texture due to a very low freezing temperature, don’t worry. Select the RE-SPIN option to process the mixture once more. This additional step will help smooth the texture and achieve a creamier consistency. However, it is important to note that this option is only recommended if you are not going to add extra ingredients.