- Milk 500 g
- Cream 337 g
- Sugar (1) 162 g
- Glucose 30 g
- Egg yolk 111 g
- Sugar (2) 80 g
- Hazelnut Praliné 65% 125 g
- 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.