Chocolate Frozen Dessert

Method

1. 1

   Melt 150 g dark chocolate with 3 tbsp condensed milk over a double boiler; cool slightly.

2. 2

   Whip 500 ml chilled cream with ½ cup cocoa to stiff peaks.

3. 3

   Fold in the remaining condensed milk, the melted chocolate, vanilla and a pinch of sea salt — gently, in 3 additions, to keep it airy.

4. 4

   Pour into a freezer-safe loaf tin. Tap to level. Scatter roasted chopped hazelnuts/almonds and swirl with a knife.

5. 5

   Cover surface with cling film and freeze 6 hrs (overnight is best).

6. 6

   Soften 5 mins on the counter before scooping. Serve with extra chocolate shavings.

Adapted from Hebbar's Kitchen – Chocolate Ice Cream