About this project
Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.
Gino's Italian Coastal Escape by Gino D'Acampo
Published by Hodder & Stoughton
'I know that some of you may never visit Italy, but with these simple and delicious recipes, which were inspired by my recent trip, I can bring a little bit of Italy to you.' Just back from his epic journey along Italy's stunning west coast for the ITV series Gino's Italian Coastal Escape, everyone's favourite Italian chef reveals the wonders of one of the richest and most varied cuisines in the world. Drawing inspiration from the markets and kitchens he visited and the locals he met, Gino has brought together these authentic regional recipes for you to recreate easily at home. Many are seafood classics, such as Amalfi-style fish soup and spaghetti vongole, but there is a wide range of other savoury dishes and sumptuous desserts. In addition, Gino shares some family recipes that he enjoyed when growing up in Campania, including his mother's meatballs and father's spicy calzone. All the recipes perfectly capture the essence of Italy's beautiful coastline and will have you cooking and eating like an Italian in no time. Chapters will include: Antipasti; Pasta and Rice; Pizza; Fish; Shellfish and Seafood; Poultry and Meat; Salads, Sides and Accompaniments; Desserts.© 2018 Gino D'Acampo / Hodder & Stoughton · Reproduced with permission. · Recipes extracted from Gino’s Italian Coastal Escape by Gino D’Acampo, published by Hodder & Stoughton out, £20. Photography by Dan Jones
Put the egg yolks, sugar and vanilla in a medium heatproof bowl and set the bowl over a saucepan of simmering water. Ensure the base of the bowl is not touching the water. Stir with a balloon whisk for about 5 minutes or until the sugar has dissolved and the mixture is pale, thick and creamy. Remove from the heat and gently fold in the chocolate spread in 3 stages. Leave to cool completely.
Pour the cream into a medium bowl and whisk until thick enough to just hold its shape and form soft peaks. Gently fold the cream into the cooled mixture in 3 stages.
Spoon the mixture into a 1-litre rigid freezerproof container. Cover with a lid or cling film and place in the freezer overnight to set.
Remove the ice cream from the freezer 5 minutes before you are ready to serve. Arrange 12 cookies on a work surface, with the flat side facing upwards.
Place a scoop of ice cream on each cookie then top each with a cookie placed flat-side down to make a sandwich. Gently press the top cookie to spread out the filling. Using a palette knife, smooth the side of the filled cookies.