Here is my recipe for Chocolate
Hazelnut Bavarian Cream Pie

Crust

6
tbsp unsalted butter

2-1/2
tbsp sugar

1-1/4
cups Graham cracker crumbs

Filling

4
tsp gelatin

2-1/2
tbsp cold water

2/3
cup milk

2-1/2
oz. Bittersweet
chocolate

1/4
cup sugar

5
egg yolks

1/8
tsp salt

2/3 cups hazelnuts, toasted

1
tbsp Frangelico

1-1/4
cups whipping cream

Melt
butter and add sugar. This can be done in a 9” or 8” Pyrex pie
pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix
with a fork to combine. Press into a 8” or 9” pie pan and bake 7
minutes at 350° and allow to cool.

Place
a bowl and beaters in the freezer for the whipping cream, to be used
later.

Soak
the gelatin in the cold water in a small container.

Melt
the chocolate in the top of a double boiler.

Measure
the milk in a Pyrex liquid measuring cup, and microwave it 45 seconds
on high, or until it is scalded. Add to the chocolate and stir to
blend.

Combine
the egg yolks, sugar, and salt in a large mixing bowl and beat until
blended. Add the milk & chocolate mixture slowly, stirring
constantly, so that the eggs do not cook. Return the mixture to the
double boiler and cook until it begins to thicken. This will take a
few minutes, probably about 10-12.

Stir
in the gelatin and mix until dissolved.

Coarsely
chop the hazelnuts and combine them with the chocolate mixture, and
add the Frangelico. Chill the entire mixture until about to set,
which should take about 30-40 minutes or so, depending on your
refrigerator. You do not want it to be too stiff, and so you should
check it often, if it appears to start to cool. If it gets too
stiff, you will have to warm it slightly by returning it to the
double boiler with hot (but not boiling) water in the bottom, or you
can float the bowl in a larger bowl of warm to hot water and stir
until it is a good consistency.

Remove
the bowl and beater from the freezer, and add the whipping cream to
the bowl. Whip the cream until stiff, and fold into the chocolate
mixture. Pour the combined mixture into an 8” pie pans with cookie
(or graham cracker) crust and one dessert cups. Chill thoroughly (at
least 12 hours) before serving.

Yield:
one 8” pie and one dessert cup, or one 9” pie. I like to have
a little bit of the pudding without the pie crust.

---------------------------

You could adapt this recipe to make chocolate hazelnut ice cream. Make the custard up until adding the hazelnuts, which you should reserve until later. Instead of whipping the cream, add it to the custard without whipping, and then put that into an ice cream machine. Add the Frangelico when the ice cream starts to get hard, and then add the hazelnuts after that. This should give you a crunchy Nutella style ice cream.

Normally, I just make a standard double chocolate ice cream recipe, which includes Frangelico and hazelnuts as optional additions.

Here's my chocolate ice cream recipe:

Double Chocolate Ice Cream

Makes about 1
quart

2 cups heavy
cream
3 tablespoons unsweetened Dutch-process cocoa powder
5
ounces bittersweet or semisweet chocolate
1 cup whole milk
3/4
cup granulated sugar
Pinch of salt (optional)
5 large egg
yolks
1 Tbsp Frangelico

1. Warm 1 cup of
the cream with the cocoa powder in a medium saucepan, whisking to
thoroughly blend the cocoa. Bring to a boil, then reduce the heat and
simmer at a very low boil for 30 seconds, whisking constantly. Remove
from the heat and add the chopped chocolate, stirring until smooth.
Then stir in the remaining 1 cup cream. Pour the mixture into a large
bowl, scraping the saucepan as thoroughly as possible, and set a mesh
strainer on top of the bowl.

2. Warm the
milk, sugar, and salt in the same saucepan. In a separate medium
bowl, whisk together the egg yolk. Slowly pour the warm milk into the
egg yolks, whisking constantly, then scrape the warmed egg yolks back
into the saucepan.

3. Stir the
mixture constantly over the medium heat with a heatproof spatula,
scraping the bottom as you stir, until the mixture thickens and coats
the spatula (170°F on an instant-read thermometer). Pour the custard
through the strainer and stir it into the chocolate mixture until
smooth, then stir in the Frangelico. Stir until cool over an ice
bath.

4. Chill the
mixture thoroughly in the refrigerator, then freeze it in your ice
cream maker according to the manufacturer’s instructions. (If the
cold mixture is too thick to pour into your machine, add more
Frangelico.) You can also add 1/2 cup toasted hazelnuts towards the
end of the freezing.

If you run short of time, this Nutella pie is to die for. Rather than using a whipped topping, I used whipped cream.

http://m.allrecipes.com/recipe/230265/easy-no-bake-nutella-pie/print/?internalSource=recipe%20button&referringId=230265&referringContentType=recipe&clickId=recipe%20button

Oh, my, pkramer. That sounds right up my alley. Thanks for sharing!

Oh, dang, pkramer, that's on my list of what to make next!!!! Thanks for sharing!

Smiles,

Sooz

Yummy, Peppi, I'm betting The Monkey Princess would like to make this. Nutella seldom makes it off the spoon, though, before it hits my mouth. If I'm having a patient day, I'll put it on a graham cracker, LOL.

agmss, I'd probably take JohnLiu's advice, make a custard based ice cream and melt the Nutella into that, then freeze in the ice cream freezer. Maybe with a swirl of marshmallow cream before final freezing...

Annie

Yummy suggestions. Thank you!

No marshmallow fluff though... It is one of those coveted foods I could get at 'normal' homes as a kid. Semi forbidden delights. Now not so much.

OMG Lars, your Chocolate Hazelnut Bavarian Cream Pie sounds heavenly! Chocolate, Hazel nuts, Bavarian Cream, what's not to love about that! The recipe is definitely going on my short list of things to try, and will be showing up at the next family gathering we have. Because if I make it now, I would probably eat the whole thing myself.

Rusty

agmss, too bad, I love marshmallow crème. Like Nutella, though, it's usually just on a spoon and directly to my mouth. Fortunately, I only buy it to make fudge, so I scrape the jar for my "bonus".

Rusty, like you, I'd probably eat that entire pie. I'd just like the filling, as Lars said, like pudding, maybe with the whipped cream.

Annie

Annie - I will give you all my fluff. But we need to shared the nutella and whipped cream.

Plus side of my freezer acting up and requiring maintenance and moving or tossing of contents last night is plenty of space for ice cream experiments. Yum.

So Nutella ice cream is good. Really good. For simplicity sake - and poor organization on my part I used the rocky road recipe that came with the ice cream mixer I borrowed. Which consisted of milk, semi sweet chocolate, heavy cream, half & half, salt, sugar, vanilla and chocolate chips (and marshmallows which I skipped) At first I was worried it wasn't chocolatey enough but it was fine.

I reduced the vanilla, added Fra Angelica. And at the end of the mixing I stirred in chopped roasted hazelnuts, chips and semi melted nutella. Made a huge mess stirring it all in but boy was it good.

agmss, that sounds like something that would be very good. So the Nutella all got stirred in, or was it a swirl through the chocolate ice cream. And now I'm thinking how good that might be in coffee ice cream....

Annie

Happy Birthday!

Tonight we dined at a new restaurant that offered a sinful nutella dessert. Vanilla gelato swirled with nutella over fresh berries with whipped cream (no thanks) and a cherry on top! Between this thread and tonight's dessert---I am on a mission! And look what I just discovered!

Nutella desserts

The ice cream base itself has a chocolate hazelnut flavor. The nutella was swirled in but into fairly small pieces. I was trying so hard to make sure there wasn't one big hunk that I over mixed my swirl.

I can totally imagine mocha ice cream with nutella swirled into it. I would like to do an adult version. Darker chocolate, more liqueur, maybe hazelnut butter and chips....

I was very discombobulated. Our evil step mother and beau took their very public campaign against my sister and I up several notches last week. BUT neighbors are supportive, old friends came, new pizza varieties were invented and baked with varying success, several people jumped right into baking, the oven designer was present and pleased, my last minute bubble guns were a hit with kids, a small drama took place between my dog and a guinea fowls tail feathers. All was ok - well except poor Ms Tweedles hind end. Oh and ice cream was gobbled with piles of wild Maine blueberries.

Sounds delicious!. Happy birthday!