About this recipe:This is my version of the delicious ice cream dessert, tartufo, which we experienced in Rome. It consists of a succulent glace cherry, encased with homemade coffee, hazelnut and chocolate ice cream, which is then rolled in grated chocolate. When served with whipped cream, it becomes a truly indulgent treat.
475ml whole milk
250ml double cream
5 tablespoons caster sugar
4 egg yolks
65g caster sugar
125g chocolate hazelnut spread, such as Nutella
2 tablespoons instant espresso powder or instant coffee
1/2 teaspoon vanilla extract
75g dark chocolate, grated
8 glace cherries
whipped cream to serve
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Combine milk, cream and 65g sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 65g sugar until the egg yolks are light in colour, about 4 minutes. Stir 125ml of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
Add the chocolate hazelnut spread, espresso powder and vanilla, stirring until well combined. Pour through a sieve into a bowl. Refrigerate several hours until cold.
Pour into an ice cream maker and freeze according to manufacturer's directions.
To make the tartufo: Scoop 115g portions of ice cream and form into balls using your hands. Create a hole and place 1 cherry, cover with ice cream, and place on a baking tray. Continue forming hand-made balls with the remaining ice cream. Roll the balls in the grated chocolate and return to the freezer. Serve with whipped cream.