Dark Chocolate Hazelnut Ice Cream

Ingredients

• •8 ounces crème fraîche
• •8 ounces dark chocolate
• •2 tablespoons dutch-process cocoa
• •9 egg yolks
• •1 cup roasted hazelnuts
• •½ cup sugar
• •1 vanilla bean
• •2½ cups whipping cream
• •2 tablespoons frangelico

Method

From foodista.com — read the original

1. 1Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
2. 2Remove bowl from heat and continue whisking until cooled (2-3 minutes).
3. 3Add chocolate and cocoa.
4. 4Mix to combine.
5. 5In another bowl whisk together cream and crème fraîche until blended.
6. 6Add to the chocolate mixture.
7. 7Pour into a container.
8. 8Cover.
9. 9Refrigerate at least 2 hours or overnight.
10. 10Freeze mixture in an ice cream maker for approximately 20 minutes, it will still be quite soft.
11. 11Add the chopped hazelnuts right at the end, just until mixed through.
12. 12Transfer to an airtight container.
13. 13Put in the freezer to firm up.