Ingredients
Method
1.In a food processor or blender, combine nuts, milk, sugar and liqueur. Process until smooth. Strain through a fine sieve, pressing out oils and liquid with back of a metal spoon.
2.In a large bowl, using an electric mixer, beat cream and spread together until soft peaks form.
3.Fold hazelnut mixture through cream mixture, until well combined.
4.Pour into a 6-cup freezer container. Smooth surface and cover with plastic wrap. Freeze for 4 hours, or until firm. Serve in scoops sprinkled with extra chopped nuts, if desired.
There is no need to peel the skins from the hazelnuts, as you strain these out later. Making puree from nuts allows you to extract the fragrant oils.
Note