Double Decadence

Name: Double Decadence
Ingredients: 9 egg yolks; 1 cup sugar; 1 vanilla bean or 1 vanilla paste; 2 tablespoons Frangelico; 8 ounces dark chocolate good quality, melted; 2 tablespoons dutch process cocoa sieved; 2 1/2 cups whipping cream; 8 ounces creme fraiche or sour cream; 1 cup roasted hazelnuts skins removed, coarsely chopped; maraschino cherries optional

10 ingredients

4 steps

Ingredients

9 egg yolks
1 cup sugar
1 vanilla bean or 1 vanilla paste
2 tablespoons Frangelico
8 ounces dark chocolate good quality, melted
2 tablespoons dutch process cocoa sieved
2 1/2 cups whipping cream
8 ounces creme fraiche or sour cream
1 cup roasted hazelnuts skins removed, coarsely chopped
maraschino cherries optional

Directions

1

Whisk 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

Remove bowl from heat and continue whisking until cooled (2-3 minutes). Add chocolate and cocoa and mix to combine.
3

In another bowl whisk together cream and creme fraiche until blended. Add to the chocolate mixture. Pour into a container, cover and refrigerate at least 2 hours or overnight.
4

Freeze mixture in an ice cream maker for approximately 20 minutes, it will still be quite soft. Add 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.