Name: Bourbon vanilla ice cream with hazelnuts
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4-6 servings
Cuisine: Can Be Frozen
Ingredients: 250 ml cream; 1/4 cup icing sugar; 1 tsp vanilla paste; 1 Tbs bourbon or brandy; 100 g castor sugar; 85 g hazelnuts chopped

Recipe Disclaimer

Tap for method

Ingredients (6)

250 ml	cream
1/4 cup	icing sugar
1 tsp	vanilla — paste
1 Tbs	bourbon — or brandy

Hazelnut brittle:

100 g	castor sugar
85 g	hazelnuts — chopped

Tap for ingredients

Method:

Ice cream:
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.

Hazelnut toffee:
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.

To see the gorgeous gallery, click here.

Reprinted with permission of Sarah Graham. To see
more recipes, click here.