Baci Ice Cream Recipes

BACI ICE-CREAM

Baci Ice-Cream image

Hazelnut syrup is from selected gourmet food stores or sold in cafes as a coffee flavouring. Time does not include overnight freezing.

Provided by Sonya01

Categories Frozen Desserts

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 egg yolks
125 g caster sugar
900 ml heavy cream, plus extra to serve
150 g good-quality dark chocolate
40 g good-quality cocoa powder, sifted
250 g nutella
1 -2 tablespoon hazelnut syrup
2 -3 hazelnuts, chocolates quartered, to garnish (Baci Chocolates)

Steps:

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

Nutrition Facts : Calories 772.3, Fat 65.7, SaturatedFat 35.9, Cholesterol 294.4, Sodium 67, Carbohydrate 47.9, Fiber 7, Sugar 33.2, Protein 9.6

BASIL ICE CREAM

Basil Ice Cream image

Provided by Tyler Florence

Categories dessert

Time 4h30m

Yield 8 scoops

Number Of Ingredients 5

Ingredients

3 cups half-and-half
2 cups packed basil leaves
3/4 cup sugar
1/2 teaspoon salt
6 egg yolks

Steps:

Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.
Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill.
Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.

BACI GELATO

Baci Gelato image

Baci are little chocolate candies made with hazelnuts. They are available online, or at specialty-food stores and Italian markets.

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

2 cups whole milk
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
6 ounces bittersweet chocolate, melted
13 Baci candies, coarsely chopped
1 tablespoon hazelnut-flavored liqueur

Steps:

Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Stir in melted chocolate and let chill, thenfreeze in an ice-cream maker according to manufacturer's instructions. Add candy and liqueur and mix in machine until combined, about 30 seconds. Store in a plastic container.

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