chopped peanuts or peanut butter100 g chocolate chips
Instructions:
In a large bowl, whisk together the cream, milk, sugar, vanilla extract, cocoa powder and peanuts or peanut butter. Mix thoroughly until the sugar is completely dissolved and all ingredients are well combined.
Place the mixture in the refrigerator for 1—2 hours to cool and allow the flavors to infuse.
After that, pour the mixture into the ice cream maker and turn it on for 25—30 minutes, or until the ice cream thickens and becomes fluffy.
After that, add the chocolate chips and continue swirling the ice cream for another 5—10 minutes.
Transfer the ice cream to a container and freeze for several hours or until completely set.
Remove from the freezer a few minutes before serving to allow it to soften slightly.
Hazelnut caramel ice cream
Ingredients:
2 cups cream
1 cup milk
1/2 cup sugar
6 yolks
1 cup hazelnuts, chopped
1 cup brown sugar
Instructions:
In a saucepan, combine cream, milk and brown sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
In a separate bowl, beat the egg yolks until smooth.
Add the hot cream mixture to the yolks in small portions, stirring constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
Remove mixture from heat and cool to room temperature. After this, cover with film and cool in the refrigerator for 4—6 hours.
Once cooled, add chopped hazelnuts to the mixture and stir.
Pour the mixture into the ice cream maker and operate it according to the instructions. If you don’t have an ice cream maker, pour the mixture into a container and store in the freezer, stirring occasionally, for 4 to 6 hours until frozen.
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