Chocolate Ice Cream with Candied Roasted Nuts

Ingredients

150 g dark chocolate

30 g powdered sugar

3 tbsp apple juice

100 g raisins

rum

For the candied roasted nuts:

50 g hazelnuts

100 g sugar

Vegetable oil

To make the candied roasted nuts: Lightly grease a marble board or a large flat ceramic plate with vegetable oil (unflavored). Melt the granulated sugar in a saucepan, stirring until brown. Remove from heat, stir in the nuts, and pour the mixture onto the board or plate. Cool and chop finely with a knife.

Rinse the raisins in hot water, pour boiling water over them, and soak them in rum.

Chop the chocolate and melt it in a double boiler. Beat the egg yolks with powdered sugar and apple juice over a warm double boiler until light yellow and fluffy.

Add the melted chocolate, mix until smooth, add the raisins and 50 g of candied nuts, and chill.

Whip the cream well and fold into the chocolate mixture. Fill molds (approximately 200 ml in volume), cover with plastic wrap, and freeze for at least 6 hours.

Before serving, dip the molds in hot water for a few seconds and invert onto plates.

Garnish with berries, chopped pistachios, and the remaining candied nuts.

The ice cream will keep in the freezer for up to 1 month; wrap the container tightly in plastic wrap.

Enjoy!