BILD
GALLERY

Hanuta ice cream

Name: Hanuta ice cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1000 g

Creamy and delicious ice cream enjoyment

While looking for new ice cream creations, I came up with the idea for a Hanuta ice cream. I loved Hanuta as a child. That was probably also due to my father. If he ever bought something of sweets, it was next to Ferrero Duplo Hanutas, too. Now that I'm all grown up, though, I rarely find these delicious wafer slices with chocolate and nut filling around here. I can't say why, because I still really enjoy them.

The Hanuta ice cream idea!

The idea behind the Hanuta ice cream was a slightly chocolaty ice cream base with a hint of hazelnut. So that it goes quickly, I have the ice base with the Chocolate ice cream paste made. But you can also do it with cocoa. Then you have to heat the ice cream mix again to 95 ° C so that the cocoa develops its full aroma. The Hanuta, I did not want to dissolve in the ice base. Because of the waffle and the nut pieces, I didn't find it so ideal. So I decided to do a nice one HanutaVariegato close. The resulting combination of a chocolate nut ice cream with the Variegato turned out to be a great Hanuta ice cream. Thanks to the Perfecto Ice cream ingredients it turned out to be a nice, creamy ice cream with light, crunchy pieces. Great ice cream for me.

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Ingredients

70 g Eis-Perfecto
50 g Perfecto-More
15 g Bindemittel-Perfecto
90 g sugar
670 g milk 3,5%
50 g Chocolate ICE PASTE-Movito
(Alternatively 30 g cocoa)
50 g hazelnut paste
pinch of salt
OPTIONAL 8g Perfecto-Cremosa
Variant without sugar
125 g Perfecto-X
15 g Bindemittel-Perfecto
80 g xylitol
685 g milk 3,5%
50 g Chocolate ICE PASTE-Movito
(Alternatively 25 g cocoa)
50 g hazelnut paste
pinch of salt
OPTIONAL 8g Perfecto-Cremosa
Ingredients that are later added to the ice cream
approx. 200 g Hanuta Variegato

Preparation

Step 1:
Mix all dry ingredients.
Step 2:

Mix the milk, hazelnut paste and chocolate ice cream paste (if you use that instead of cocoa) together on the highest setting for 2 minutes.
Step 3:

If you make the variant with cocoa, you now have to briefly boil the ice cream mix to 85 ° C, stirring constantly, and then cool it down in a water bath. This step is not necessary when using the chocolate ice cream!
Step 4:

Let the mix mature in the refrigerator for at least 60 minutes.
Step 5:

Now freeze the ice with an ice cream maker or the hand method.
Step 6:

Now fill the finished ice cream in layers into a container and place the hanuta between each layer Variegato spread out