Ingredients
Syrup
Method
Hazelnut heaven ice-cream
1.Preheat oven to 180°C (160°C fan-forced). Remove softened ice-cream from container and tip into large mixing bowl.
2.Place Frangelico and Nutella into small mixing bowl and stir well to combine.
3.Drizzle Nutella mixture over ice-cream and stir lightly to ripple. Spoon into 1-litre container and cover with lid or cling wrap (or you could return to the original ice-cream container). Place in freezer for 1 to 2 hours until ice-cream is firm.
4.Tumble hazelnuts onto baking tray and roast for 7 minutes. Remove from oven and tip into clean tea towel. Fold tea towel over and rub hazelnuts to remove skin.
5.Roughly chop nuts and pour into medium bowl: toss with brown sugar and water. Return to baking tray and roast for 10 minutes until sugar caramelises. Stir half way through to prevent nuts from sticking together.
Syrup
6.While nuts are roasting, make syrup. Pour Frangelico into small saucepan over medium-high heat. Add zest and boil rapidly for about 6 minutes until reduced by two thirds. Remove from heat and leave to cool slightly.
7.Remove caramelised nuts from oven and set aside to cool slightly.
8.Scoop ice-cream into serving bowls, drizzle with warm Frangelico syrup and top with warm candied hazelnuts for crunch. Yum!
It may seem like there’s a lot of alcohol In this dessert, however, the alcohol in the syrup evaporates as it reduces. The Frangelico stirred through the Nutella makes the Nutella set softer in the ice-cream, instead of freezing hard. If you’re making this dessert for kids, you can leave out the Frangelico, but you will end up with a chewier texture.
Note
