Toasted Hazelnut Ice Cream

Method

1. 1

   Toast and skin the hazelnuts

   Roast hazelnuts at 180°C for 10 minutes. Wrap in a tea towel and rub vigorously to remove skins. Cool completely.

   
2. 2

   Make hazelnut paste

   Blend three-quarters of the hazelnuts in a food processor for 3–4 minutes until a smooth paste forms. Reserve the rest whole.

   
3. 3

   Make the base

   Whisk hazelnut paste, hazelnut spread (if using), condensed milk, and vanilla together until smooth.

   
4. 4

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
5. 5

   Fold and freeze

   Fold the hazelnut base into the whipped cream. Fold in whole hazelnuts. Pour into a container and freeze for 6 hours.

   
6. 6

   Serve

   Scoop and serve with a drizzle of warm chocolate sauce and a whole toasted hazelnut.