This recipe calls for an ice-cream maker. I never made ice cream before buying one of these machines for use in recipes which are in my upcoming book. They are a God-send, not expensive and save a load of time and effort. Always make sure to prep your mixture the night before and chill overnight for best results. This ice-cream is unbelievable, but it’s not exactly *ahem* “bikini friendly”, so it’s generally best kept as a special occasion dessert…

 

One Response to “Chocolate, Caramel and Hazelnut Praline Ice Cream”

  1. Eilidh
    February 14, 2013 at 9:18 am

    I have just bought your book in France, I am loving all your recipes (slowly working my way through the book). I have a weird request…. can you work your magic with a tapioca pudding recipe? x

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