Double Decadence Dark Chocolate Ice Cream Recipe

Once the custard is cool, stir in the chocolate and cocoa powder until everything is well combined and the chocolate has melted into the warm base.

In a separate bowl, whisk together the whipping cream and crème fraîche until just blended. Fold this creamy mixture into the chocolate base.

Pour the ice cream base into a container, cover it, and refrigerate for at least 2 hours, or ideally overnight. This chilling step is important for a smooth final texture.

When you're ready to churn, transfer the chilled mixture to an ice cream maker and churn for approximately 20 minutes. The ice cream will still be quite soft at this stage.

Right at the end of churning, add the chopped roasted hazelnuts, mixing them in just until they're evenly distributed. Transfer the soft ice cream to an airtight container and place it in the freezer to firm up for a few hours before serving.