Source: gelatoincasa.org

Presentation
A highly appreciated ice cream, made with milk, cream, sugar, cocoa, milk chocolate, and hazelnuts.

Ingredients
280 g of milk
130 (110) g of cream
80 g of sugar
5 g of unsweetened cocoa
80 (60) g of milk chocolate
70 (100) g of hazelnuts

Preparation

1. Heat the milk to at least 65°C along with the sugar.
2. In the meantime, finely chop the milk chocolate.
3. Once the milk reaches the desired temperature, turn off the heat, and as the temperature drops below 60°C, add the chopped chocolate and stir to combine.
4. Use a blender to obtain a smooth mixture.
5. Once smooth, place it in an ice-water bath for rapid cooling.
6. Shell, peel, and toast the hazelnuts.
7. Chop them until you get a fine, oily paste.
8. Add the paste to the base mixture.
9. Churn in an ice cream maker for about 30 minutes.

Allergens

• Milk: listed as an allergen in Regulation (EU) No. 1169/2011
• Cream: contains lactose and milk proteins
• Cocoa: potential reactivity in case of allergy to spices
• Milk chocolate: check for the presence of soy lecithin; milk allergens
• Hazelnuts: listed as allergens in Regulation (EU) No. 1169/2011

Notes

• Sugar: to be avoided in children with potential ongoing processes (possible presence of cancer cells).
• Possible substitutions: sugar with a sweetener, milk with donkey milk or plant-based beverages, and cream with plant-based cream.

Safety / Intended Use
Recommended in cases of Anorexia, Mucositis, Xerostomia (Dry Mouth), and Dysphagia.
Do not administer in case of Diarrhea.
The product should be prepared and handled under strict hygienic conditions.
When intended for children, reduce the size of the ingredients to make them homogeneous.