14 Baci chocolates, roughly chopped
4 egg yolks
130g white caster sugar
600 ml heavy cream
100g good quality dark chocolate
3 large tbsp Nutella
1 tsp vanilla
Prepare the Kitchen Aid Ice Cream attachment, placing into the freezer to freeze overnight.
Add egg yolks and caster sugar to your kitchen aid with the whisk attachment and whisk for 2-3 minutes until fluffy and pale. Set aside.
To a large saucepan add heavy cream, vanilla, nutella and dark chocolate and whisk over low heat until the chocolate has melted. Slowly bring the mixture to a boil and turn off the heat. Using a ladle to pour 1 to 2 ladlesful of chocolate milk mixture into the pale eggs. Whisk on high for 1 minute or until well incorporated.
Pour the egg mixture back into the saucepan and heat again over low heat for 2 minutes, whisking until the mixture starts to slightly thicken. Turn off the heat and allow to cool for 5 minutes.
Pour through a sieve into a container to remove any lumps, cover and place into the refrigerator overnight to chill completely.
Add Kitchen Aid Ice Cream attachment to your Kitchen Aid, attach the drive assembly and insert the dasher into the bowl and turn on the machine to start churning. Pour the chilled chocolate mixture into the bowl and churn for 25-30 minutes. Reserve 1/2 cup of baci chocolates and remaining into the ice cream mixture, in the last 5 minutes of churning.
Pour into an ice cream container or loaf pan. Cover with plastic wrap and place into the freezer overnight to set.
Remove from the freezer 10 minutes before serving to allow to slightly soften. Serve in glass jars, topped with chopped pieces of baci chocolate.