Whip the 2 sachets of whipped with 400ml chocolate milk. Add the evaporated milk, the other 2 chocolate milk and the maple syrup. Process until combine.
Spoon mixture into plastic container, cover and freeze until set. Chop roughly, beat or liquidize with electric mixer. Spoon again into plastic container and freeze until firm. Remove ice-cream from freezer 15 minutes before serving to allow to soften slightly. Decorate with crushed hazelnuts and chocolate syrup --)
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