The chunkiest crunchiest Divine chilled pud. An easy rich and crunchy ice-cream that can be made without a machine. Serve with plenty of hot chocolate sauce.
By Linda Collister
Nutty Chocolate Ice Cream
Prep Time: 10 minutes +cooling
Serves: 46 People
Ingredients
85g wholemeal breadcrumbs (use a processor)
85g light muscovado sugar
90g Divine Milk Chocolate
25g chopped hazelnuts
300ml double cream, well-chilled
Method
Step 1
Set the oven at 200°C, 400F, Gas 6.
Step 2
Mix the breadcrumbs with the sugar and spread over the base of a lightly oiled baking tin.
Step 3
Bake in the oven stirring frequently for about 10 to 15 minutes until the mixture looks a dark golden brown. Leave to cool.
Step 4
Meanwhile finely chop the bar of chocolate (by hand or use a processor).
Step 5
Whip the cream until it stands in soft peaks then fold in the crunchy breadcrumb mixture, hazelnuts and the chopped chocolate.
Step 6
Spoon into a freezer container and freeze until firm.
