Desserts > Gelato > Italian

Bacio Ice Cream Recipe

Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 6 egg yolks
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts
- 1/4 tsp salt

Special equipment needed:
- Ice cream maker
- Candy thermometer

Step-by-step instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until the mixture reaches 170°F, stirring occasionally.

2. In a separate bowl, whisk together the sugar and egg yolks until pale and thick.

3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.

4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes).

5. Remove the mixture from the heat and stir in the Nutella until fully combined.

6. Strain the mixture through a fine-mesh sieve into a clean bowl.

7. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

8. Chill the mixture in the refrigerator until completely cold (at least 4 hours or overnight).

9. Churn the mixture in an ice cream maker according to the manufacturer's instructions.

10. During the last few minutes of churning, add the chopped hazelnuts.

11. Transfer the ice cream to a container and freeze until firm (at least 4 hours).


- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 4 hours
Temperature:
- Heat cream mixture to 170°F
- Cook egg mixture over low heat
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup

Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 26g
- Protein: 4g

Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or a combination of milk and cream.
- Nutella can be substituted with any chocolate hazelnut spread.
- Chopped hazelnuts can be substituted with any other nut or omitted entirely.

Variations:
- Add chopped chocolate or chocolate chips during the last few minutes of churning for a chocolate chip version.
- Add a swirl of caramel or fudge sauce for a decadent twist.
- Use almond or peanut butter instead of Nutella for a different flavor.

Tips and tricks:
- Make sure to temper the egg mixture by slowly adding the hot cream mixture to prevent the eggs from curdling.
- Chill the mixture thoroughly before churning for the creamiest texture.
- Add the chopped hazelnuts during the last few minutes of churning to prevent them from sinking to the bottom.

Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.

Presentation ideas:
- Scoop the ice cream into bowls or cones and top with additional chopped hazelnuts or chocolate shavings.

Garnishes:
- Chopped hazelnuts
- Chocolate shavings
- Caramel or fudge sauce

Pairings:
- Serve with a warm brownie or chocolate cake for a decadent dessert.

Suggested side dishes:
- Fresh berries or fruit salad

Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.

Food safety advice:
- Make sure to cook the egg mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.

Food history:
- Bacio is an Italian chocolate and hazelnut candy made by Perugina. It was first created in 1922 and is now a popular treat around the world.

Flavor profiles:
- Rich and creamy with a chocolate hazelnut flavor and a crunchy texture from the chopped hazelnuts.

Serving suggestions:
- Serve as a dessert after a meal or as a sweet treat on a hot summer day.

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Region: Italian

Taste: Rich, Creamy, Sweet, Chocolaty, Nutty