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    Baci Chocolate Ice Cream

    Baci Chocolate Ice Cream sandwiched between chocolate cookies.

    For Valentines Day this year I'm making Baci Chocolate Ice Cream, I love the flavour combination of chocolate and hazelnuts and who does it better than the Italians! Think Gianduja, Nutella, Ferrero Rocher and of course Baci.

    Baci; Italian for kisses 

    Perugina Baci chocolates come wrapped in love notes in five different languages.

    Words of love are always the same, they take on the flavour of the lips that offer them.

    Traditional ice cream is custard based and this is no exception;

    Baci Chocolate Ice Cream

    makes approximately 1 Litre (4 cups)


    1 cup of milk

    2 cups of cream

    *5 egg yolks

    1/2 cup caster sugar (superfine)

    150g dark eating chocolate chopped (5oz)

    1/4 cup Chocolate Hazelnut Paste (such as Nutella)

    pinch of salt

    200g bag Baci chocolates (7oz)

    3 tsp Frangelico hazelnut liqueur (optional)


    Combine one cup of the cream and one cup of milk, chocolate hazelnut paste, pinch of salt, in a saucepan with the chopped dark chocolate, bring to the simmer over low heat whisking to make sure chocolate is evenly melted. Remove from heat & stir in remaining cup of cream.

    Beat (I use an electric hand mixer) the egg yolks and sugar together until light and creamy, about 3-4 minutes.

    Slowly pour warm milk mixture into egg mixture, constantly whisking as you do it. It is important to constantly whisk, you don't want your eggs to curdle otherwise you will have chocolate hazelnut scrambled eggs.

    Return to mixture to a clean saucepan and gently cook, stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of a wooden spoon.

    Pour through a strainer, add Frangelico if using and chill the mix thoroughly for several hours before churning in an ice-cream machine according to manufacturers instructions. In the last minute of churning, add 4 chilled and chopped Baci chocolates.

    Transfer to an air tight container and freeze unit firm.

    To serve; sandwich ice-cream between chocolate cookies of choice, I made Chocolate Ice Cream Sandwich Cookies from David Lebovitz's The Perfect Scoop. Wonderful chocolatey flavour, fudgy texture and not to hard to bite through, you don't want to squish your ice-cream out with every bite. Roll the edges the ice cream sandwiches in chopped Baci chocolate. You can wrap and freeze after filling or serve immediately. With extra Baci chocolates on the side, because you can't have too many kisses!

    *leftover egg whites can be used to make meringues, tuiles, langues de chat or even an egg white omelette.

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    Reader Comments (2)

    Great idea for Valentines Day! I've made a similar ice cream and it's beautifully smooth! :)

    Wow.. this one looks amazing. I wish I could have been there to eat it THE INSTANT after this photo was taken.

    February 2, 2010 | Unregistered CommenterDan

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