Merenda chocolate & hazelnut ice-cream....for the Greek-est summer in the UK!
Preparation Time: 10 min
Freezing time: 8-10 min
425 gr milk cream
50 gr icing sugar
Stir the milk cream to be quite thick and add 6 soup spoons into the bowl with the Merenda.
In another bowl mix the rest of the milk cream with the icing sugar until it gets even thicker.
Add the mix of the other bowl (the Merenda and the milk cream) into the bowl with the cream and sugar and stir well.
Add the mix of ingredients into a tray and place it in the freezer for 8-10 hours and don’t stop mixing the ice cream every 2 hours.
Recipe source : Merenda Pavlidis