- 500 g Milk
- 337 g Cream
- 162 g Sugar (1)
- 30 g Glucose
- 111 g Egg yolk
- 80 g Sugar (2)
- 125 g Hazelnut Praliné 65%
- Stir the sugar (2) with the egg yolks until smooth.
- Boil the milk, cream, sugar (1) and glucose.
- Once it has boiled, add the hazelnut praliné.
- Mix the hot mixture with the egg yolks and pasteurise the mixture at 82°C.
- Leave the ice cream mixture to ripen in the fridge.
- Mix the ice cream in an ice cream maker and then pipe into the shapes straight away.