Double Decadence Dark Chocolate Ice Cream

Ingredients

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

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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 and mix to combine. In another bowl whisk together cream and crme frache until blended.
4. 4Add to the chocolate mixture.
5. 5Pour into a container, cover and refrigerate at least 2 hours or overnight. Freeze mixture in an ice cream maker for approximately 20 minutes, it will still be quite soft.
6. 6Add the chopped hazelnuts right at the end, just until mixed through. Then transfer to an airtight container and put in the freezer to firm up.