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1
To make the ice cream, heat the milk and half of the cream in a saucepan or pot set over a medium heat until just below boiling.
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2
Meanwhile, whisk together the egg yolks, both sugars, vanilla and salt in a large mixing bowl until smooth and light.
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3
Steadily pour 34 tablespoons of the hot milk into the egg mixture, whisking constantly until smooth.
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4
Add the cocoa powder and whisk again.
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5
Add the remaining milk and whisk until combined.
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6
Return the mixture to the pan and cook over a low heat, stirring constantly, for about 3 minutes, or until the mixture thickens enough to coat the back of a spoon.
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7
Take care not to let it boil or the eggs will scramble.
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8
Tip the chopped chocolate into a large mixing bowl and pour the hot mixture on top.
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9
Add the remaining double cream and whisk until you have a silky smooth, chocolatey custard.
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10
Set aside until cool, then cover with clingfilm/plastic wrap and chill in the fridge for at least 1 hour.
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11
Meanwhile, prepare the fudge ripple.
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12
Put all of the ingredients in a saucepan or pot set over a low heat, and warm through, whisking constantly until smooth.
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13
Remove from the heat and cool to room temperature.
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14
Churn in the ice cream machine according to the manufacturers instructions.
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15
Spoon a quarter of the ice cream into a freezer container in an even layer.
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16
Top with a couple of tablespoons of fudge ripple and continue this layering, ending with a swirled layer of fudge ripple on the top.
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17
Freeze the ice cream overnight, until firm.
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18
To serve, dip each waffle cone in tempered dark chocolate and then in the chopped hazelnuts.
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19
Scoop the ice cream into the cone and enjoy.
