Recipe

Hazelnut heaven ice-cream

With swirls of Nutella and the crunch of caramelised hazelnuts, this ice-cream is set to impress and delight.

Feb 22, 2016 5:59am
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Hazelnut heaven ice-cream
  • 1 litre good quality vanilla ice-cream, softened but not melted
  • 1 1/2 tablespoon frangelico
  • 1/2 cup nutella
  • 1/2 cup hazelnuts
  • 2 tablespoon brown sugar
  • 1 1/2 teaspoon water
Syrup
  • 1 cup frangelico
  • 2 teaspoon lime zest

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!

Notes

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.

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