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Baci Bianco Ice Cream

This Frangelico infused ice cream dessert is perfect for hot and tropical weather.


  • 750ml milk

  • 2 tsp chocolate extract or 20g cocoa

  • 1/4 cup Frangelico

  • 6 egg yolks

  • 175g caster sugar

  • 100g hazelnuts, toasted, skins removed, then chopped

  • 8 Baci Bianco chocolates, roughly chopped


  • 1.

    In a large saucepan, warm the milk and stir in the chocolate extract and Frangelico. Beat egg yolks with the caster sugar until pale and fluffy and stir into the warm milk.

  • 2.

    Cook over a medium heat stirring constantly until mix comes to the boil. Remove from heat and allow to cool.

  • 3.

    If you have an ice-cream maker, use according to the instructions. Otherwise, place mix in the freezer in a shallow container with a lid. When set but not hard, score mix with a knife and place cubes into a food processor and blend until smooth.

  • 4.

    Fold in chopped hazelnuts and chocolates and return to freezer to set overnight.

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