Baci Ice Cream

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Baci Ice Cream

Throughout every Christmas season in our house, a cookie tray had a constant presence on our kitchen counter.  Butterballs, sugar cookies, peanut butter cookies, baklava…and Baci chocolates. And I’m making that into Baci ice cream.

Baci chocolates, my mom’s favorite. Baci, meaning kiss in Italian, is dark chocolate candy, filled with a blend of chocolate and hazelnut cream, topped with a whole hazelnut and wrapped in a silver wrapper. Sort of like an Italian fortune cookie, each contains a little note containing sentiments of love and affection.   And because we only got them at Christmas, they were a very special treat.

Baci Chocolate Hazelnut Ice CreamBaci CollageBaci Chocolate Hazelnut Ice Cream

About a year ago, Mom saw a recipe for Baci Ice Cream, and has since been nagging me to make it (since I stole her ice cream maker and she can’t make it herself…). I never really had an occasion, but since I was “in” Italy this weekend when she just happened to be visiting for Mother’s Day, it seemed like the perfect time to test it out.  Even though these are exclusively made in Perugia Italy, which is technically Central Italy, mom gets what she wants on her day, and I figured I’d cheat a little.

Baci Chocolate Hazelnut Ice Cream

Baci Chocolate Hazelnut Ice Cream

Love directs your course.

Baci Ice Cream

May 12, 2013
: 4-8
: 10 min
: 5 hr
: 5 hr
: Easy
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Baci ice cream starts with a creamy, homemade chocolate base and folds in those classic Italian chocolate candies for texture.

By:

Ingredients
  • 1 cup whole milk
  • 1 TB plus 1 tsp cornstarch
  • 2 ounces dark chocolate, chopped
  • 1/3 cup heavy cream
  • 1 cup evaporated milk
  • 3 TB mascarpone cheese
  • 2/3 cup sugar
  • 2 TB light corn syrup
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp sea salt
  • 8 Baci chocolates, chopped
Directions
  • Step 1 Mix the cornstarch with about 2 TB of milk to create a slurry. Set aside.
  • Step 2 Beat the mascarpone cheese, chopped chocolate and salt in a medium bowl and set aside.
  • Step 3 Combine the remaining milk, heavy cream, evaporated milk, sugar and corn syrup in a 4 qt. saucepan.
  • Step 4 Bring to a rolling boil, add the cocoa, and boil for 4 minutes. Remove from the heat and gradually whisk in cornstarch slurry.
  • Step 5 Return the mixture to a boil and cook about 1 minute until slightly thickened. Remove from heat and whisk the milk mixture into the cream cheese/chocolate mixture. Refrigerate overnight or until completely cool.
  • Step 6 Place the ice cream mixture in the bowl of your ice cream machine and freeze according to the manufacturer’s instructions. Add the chopped Baci during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.
  • Step 7 Base adapted from Jeni’s Splendid Ice Cream
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