---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Ice cream
       Yield: 8 servings
       1 pt Chocolate ice cream, softene
            Spreadable but not melted
       1 c  Nutella
       2 pt Coffee ice cream, softened u
            Spreadable but not melted
       8    Toasted peeled hazelnuts
   Recipe by: Elinor Klivans BAKE AND FREEZE DESSERTS
   Have ready 8 ramekins with a 5 to 6 oz capacity. Spread 1/4 cup chocolate
   ice cream in the bottom of each ramekin. Drizzle 2 tsp nutella evenly over
   the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin.
   Smooth the top. Freeze the ramekins until the coffee ice cream is firm,
   about 30 minutes. Removing only 4 ramekins from the freezer at a time,
   spread a smooth layer of nutella over the coffee ice cream. Place a
   hazelnut in the center of each filled ramekin. Freeze the ramekins just
   until the topping is firm, about 15 minutes. Serve.
    TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap.  Gently
   press heavy aluminum foil around each ramekin. Label with date and
   contents. Freeze up to 2 weeks.
    TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to  10
   minutes to soften the ice cream slightly.