Chocolate-Pistachio Ice Cream

Ingredients for 8 servings:

- 100 grams of dark chocolate with pistachios
- 100 grams of milk chocolate with caramelized pistachios
- 2 egg yolks
- 20 grams of granulated sugar
- 100 ml Frangelico Liquore Nocciola (hazelnut liqueur)
- 100 grams of hazelnut cream
- 100 ml almond milk
- 500 ml cream
- Lyons Regency - Kronos (Optional) 0.5%

Nutritional information per 100g:

- Energy: 1092 kJ (261 kcal)
- Protein: 2.5 g
- Carbohydrates: 3.5 g
- Fat: 26.7 g

Preparation:

1. First, melt both types of chocolate in a lukewarm oven. Meanwhile, whisk 2 egg yolks with sugar over steam until thick and creamy. Add the softened chocolate and mix well.

2. Add Frangelico Liquore Nocciola (hazelnut liqueur) and the flavoring. Add hazelnut cream (or Nutella) and almond milk (or regular milk) and stir the mixture until smooth.

3. Whip the cream until stiff. Add the chocolate mixture and mix well. Then, fill the mixture into an ice cream maker and let it freeze.

4. Serve the ice cream immediately or transfer the finished ice cream from the ice cream maker into silicone molds, covering them with plastic wrap. Store the ice cream in the freezer until needed. About 20 minutes before serving, remove it from the molds and let it thaw at room temperature to return to its wonderful consistency.