Whip the cream until thickened and forms stiff peaks. Sift the icing sugar into the cream, then gently fold in the vanilla and bourbon or brandy, so as not to mix out all the air. Pour into an airtight container and place in the freezer for at least 3 hours.
Pour the castor sugar into a heavy-based frying pan on med-high heat, and leave to cook gently until the sugar has melted. As the sugar melts, tilt the pan to evenly distribute the heat, try not to stir the sugar, as this can cause it to caramelize and become grainy.
As soon as the sugar has melted, toss in nuts, stir gently and then pour onto a large square of greaseproof baking paper (about 20cm x 20cm). Lightly brush a spatula with olive oil (to prevent it sticking) and spread the toffee out on the paper until it is about half a centimeter thick.
Leave to cool and then cut into rough squares.
Add hazelnut brittle to soft ice cream and place back into freezer to harden.
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Reprinted with permission of Sarah Graham. To see
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