Baci Ice-Cream

• 6 egg yolks
• 125 g caster sugar
• 900 ml heavy cream, plus extra to serve
• 150 g good-quality dark chocolate
• 40 g good-quality cocoa powder, sifted
• 250 g nutella
• 1 -2 tablespoon hazelnut syrup
• 2 -3 hazelnuts, chocolates quartered, to garnish (Baci Chocolates)

1. Whisk together the egg yolks and sugar until light.
2. Place 600ml of the cream in a saucepan over medium heat until at scalding point. Add to the egg yolk mixture, beating to combine.
3. Melt chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Cool slightly, then stir cream mixture into chocolate.
4. Add cocoa, place in a saucepan and cook over low heat until thickened. Cool a little, whisk in Nutella and syrup, then cool further. Whip remaining cream and fold into chocolate mixture.
5. Lightly grease a 25 x 11cm terrine and line with plastic wrap. Fill the terrine with the ice-cream and smooth the top. Freeze overnight or until firm. Remove from the freezer, dip the base of the terrine in a little warm water, then gently ease out onto a serving platter, discarding the plastic wrap. To serve, garnish with the extra cream and the chopped chocolates.

egg yolks, caster sugar, chocolate, cocoa powder, nutella, hazelnut syrup

Taken from www.food.com/recipe/baci-ice-cream-286949 (may not work)