double choc-hazelnut ice-cream

  • 3 cups (750ml) single (pouring) cream
  • 1 cup (250ml) milk 
  • 1 tablespoon vanilla extract 
  • 1 cup (330g) chocolate-hazelnut spread 
  • ½ cup (50g) Dutch cocoa
  • chocolate-dipped pretzel cones+ or store-bought waffle cones, to serve
  1. Place the cream, milk, vanilla, chocolate-hazelnut spread and cocoa in a large jug and whisk until the mixture is combined and the cocoa is dissolved. 
  2. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 3 hours or until firm and just frozen.
  3. Remove from the freezer and, using a butter knife, break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  4. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into cones to serve. Makes 1.8 litres

+ To make the cones, place 200g melted dark chocolate and ½ teaspoon vegetable oil in a bowl and stir to combine. Dip the top of 6 store-bought waffle cones into the chocolate, tapping to remove any excess. Dip into 1 cup (50g) chopped pretzels to coat and place in a glass to set. 

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