New Recipe: Best Viennetta Recipe – How To Make Viennetta Ice Cream

vienetta

Daniel Harding

This homemade Viennetta is a really delicious treat made using a simple no churn vanilla ice cream recipe using double cream, condensed milk and vanilla paste. It is also the perfect make ahead dinner party dessert as the whole thing could be made and kept in the freezer for up to a week in advance. You could also use milk chocolate instead of dark or flaked almonds instead of hazelnuts, if you prefer. Leave to stand at room temperature for 5-10 minutes before serving.

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Makes:

10
– 12


servings

Prep Time:

0

hours

45

mins

Cook Time:

0

hours

25

mins

Total Time:

0

hours

45

mins

2
tsp.

vanilla bean paste

250
g

70% dark chocolate, chopped

75
g

roasted hazelnut, chopped

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  1. Line a 900g/2lb loaf tin with cling film, making sure there is plenty overhanging the sides.
  2. In a large bowl or bowl of a freestanding electric mixer, whisk together the condensed milk, double cream and vanilla until very thick, about 3-4 mins. Melt 200g of the chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the base doesn’t touch the water. Once melted, set aside to cool slightly.
  3. Spoon a quarter of the cream mixture into the base of your loaf tin, smoothing to ensure a flat surface then pour over a third of the melted chocolate. With the back of a spoon, spread the chocolate so that it completely covers the cream mixture and goes right to the edges of the tin. Scatter over a quarter of the chopped roasted hazelnuts.
  4. Place in the freezer for 10 mins, until the chocolate layer has set. Repeat this, freezing the chocolate layer each time, until you have four layers of ice cream with three layers of chocolate and hazelnuts in between. If the chocolate has solidified you can melt it again in the same way as before. The top layer should be a layer of ice cream, make sure to set aside a quarter of the hazelnuts to go on top. Once at this stage, freeze the whole thing for at least six hours or preferably overnight.
  5. Once it has had enough time in the freezer, melt the remaining 50g chocolate in the same way as before. Carefully invert the ice cream onto a serving plate and remove the cling film (making sure it is a plate that will also fit into your freezer). Drizzle over the melted chocolate and scatter the remaining chopped hazelnuts in a line down the centre. Cover loosely with cling film and return to the freezer until ready to serve.

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