Homemade Crunchy Chocolate Ice cream
Ingredients
- 1 can of condensed milk (397ml)
- 500ml whipped cream
- Handful of hazelnuts
- 5 tablespoons Callas Crunchy Chocolate & Nuts cream
Preparation
1. Add the whipped cream and condensed milk together in a bowl.
2. Mix this, but not too stiff.
3. Add 4 tablespoons of Callas Crunchy Chocolate & Nuts cream and the coarsely chopped hazelnuts to the batter.
4. Stir the mixture well and pour into a mold.
5. Afterwards, sprinkel with some extra hazelnuts and drizzle some extra Callas Crunchy Chocolate & Nuts cream on top.
6. Place the batter in the freezer for at least 6 hours until it is hard.
