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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS Have ready 8 ramekins
with a 5 to 6 oz capacity. Spread 1/4 cup chocolate ice cream in the bottom
of each ramekin. Drizzle 2 tsp nutella evenly over the chocolate ice cream.
Spread 1/2 cup coffee ice cream in each ramekin. Smooth the top. Freeze the
ramekins until the coffee ice cream is firm, about 30 minutes. Removing
only 4 ramekins from the freezer at a time, spread a smooth layer of
nutella over the coffee ice cream. Place a hazelnut in the center of each
filled ramekin. Freeze the ramekins just until the topping is firm, about
15 minutes. Serve.
TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently
press heavy aluminum foil around each ramekin. Label with date and
contents. Freeze up to 2 weeks.
TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10
minutes to soften the ice cream slightly.
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