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Gianduja, Wafer and Hazelnut Ice Cream - Rocher Ice Cream with Thermomix



Are you looking for the Rocher Ice Cream recipe? Would you like to eat the Ferrero Rocher taste in an ice cream? Here it is the recipe!

The ingredients of this recipe are those ones always present in ice creams like milk, cream, sugar and a thickener which is agar-agar here, a natural thickener extracted from a seaweed. There are then the wafer, the hazelnut flavour and the chocolate, the three main flavours of the famous Ferrero chocolate.

These Ferrero chocolates remind me of Christmas because at my husband's home during Christmas holidays (15 days..!) there are many packs of Rocher that goes in and out until they are empty! A deli for your mouth and a cross for your shape! :-(

As I often say, if you decide to allow yourself a sin of gluttony, you must do it well....So why don't you combine the delicacy of that small and crunchy chocolate ball and the freshness of a cake to eat in summer too? (or in autumn...in spring...in winter....:-P) Something like and ice cream?

Maybe this was Stefania Bagnoli's idea who has sent me the recipe and writes: "I made the Rocher ice cream and it was yummy! I always make an hazelnut and Rocher Ice cream log". Here it is her picture!



If you are looking for other ice cream recipes to prepare with Thermomix, here it is: the Strawberry Ice Cream, the Basic Custard Ice Cream, the Banana Ice Cream, the Chocolate Ice Cream, the Apple Ice Cream, the Yogurt Ice Cream and the Peach Ice Cream.

You can find other info about agar-agar on wikipedia where I found it.


Ingredients


- 250 g Whipping Cream
- 250 g Full-Fat Milk
- 160 g Sugar
- 1 Pinch Salt
- 100 g Gianduja Chocolate, without hazelnuts
- 4 Hazelnut Wafers
- 1/2 Tsp Agar-Agar
- 50 g Hazelnut Flavour (it is an hazelnut concentrate used as a base for hazelnut ice cream. You can find it in specialised confectioners shops)


How to prepare the Rocher Ice Cream


Grind chocolate and 2 wafers. 10 Sec. Speed 10.

Add milk, whipping cream, sugar and salt. 4 Min. Speed 4.

Add hazelnut concentrate and cook. 5 Min. 80°C Speed 4.

When tepid add agar-agar. 5 Sec. Speed 2.

Pour the mixture in a tin foil container, large and flat and keep it in the freezer until completely frozen.

Then before serving cut it into pieces, put them in Thermomix bowl and amalgamate. 10 Sec. Speed 9 and 20 Sec. Speed 4 using spatula.

Add the remaining wafers cut into pieces.

Keep in the freezer for another half an hour and then serve.


Translated from the Italian recipe
Gelato Gianduia, Wafer e Nocciola: Gelato Rocher col Bimby


Photocredit: alarzy








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