White chocolate and maple syrup ice cream with hazelnuts
In layers, with syrup in between
White chocolate with chopped hazelnuts melted in a double boiler with a spoon of milk, then sugar, Dark Organic maple syrup, milk and cream added gradually.
After the ice cream maker, it is layered, alternating ice cream and more maple syrup.
20 min
Preparation time
Dessert
Category
Low
Difficulty
4 servings
Servings
What's needed
Serves 4 people.
250 g whole milk
250g fresh cream
125 g white chocolate with whole hazelnuts
50g sugar
30 g of Pure Organic Dark Maple Syrup
30g of coarsely chopped hazelnuts for garnish
Pure Organic Dark Maple Syrup for drizzling
Six steps
Chocolate
Chop it with a knife with the hazelnuts and melt it in a double boiler with a tablespoon of milk.
Sugar and syrup
Combine them, dissolving the sugar well, then gradually add milk and cream.
Cool down
Place the mixture in the fridge, then churn in an ice cream maker until firm.
Hazelnuts
When the ice cream has set, add the chopped hazelnuts for garnish and churn one last time.
Layered
In a container, place a layer of ice cream, spread a tablespoon of maple syrup, then another layer of ice cream, and continue in this manner.
In the freezer
Half an hour or more, then serve.
Two things to know
Chop the chocolate with a knife. A mixer heats and kneads it: in flakes, it melts evenly.
Do not mix the syrup between the layers. It remains in streaks and can be found spoonful after spoonful.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic maple groves.
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