Name: Hazelnut ice cream with honey
Prep time: 50 min
Total time: 50 min
Yield: 12 servings
Cuisine: Can Be Frozen
Ingredients: 650.00 ml milk; 1.00 vanilla pod, split; 5.00 eggs large, yolk only; 100.00 g castor sugar; 50.00 g oatmeal; 50.00 g sugar; 250.00 ml cream; 100.00 g hazelnuts roasted, chopped; 45.00 ml honey; 45.00 ml whiskey; 500.00 g mixed berries or fruit

Recipe Disclaimer

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Ingredients (11)

650.00 ml	milk
1.00	vanilla — pod, split
5.00	eggs — large, yolk only
100.00 g	castor sugar
50.00 g	oatmeal
50.00 g	sugar
250.00 ml	cream
100.00 g	hazelnuts — roasted, chopped

SAUCE

45.00 ml	honey
45.00 ml	whiskey
500.00 g	mixed berries — or fruit

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Method:

Put milk and vanilla pod in a saucepan and bring to the boil. Remove from heat.
Whisk egg yolks and castor sugar in a heatproof bowl until straw-coloured and thickened. Stir in hot milk.
Place bowl over a saucepan of simmering water and stir mixture until it thickens and will coat the back of a wooden spoon. It will take about 30 minutes. This method prevents the mixture coming to the boil and curdling. Allow to cool.
Remove the vanilla pod or add the 2-3 drops vanilla essence. Freeze the mixture in its bowl for 1 hour.
Mix the oatmeal and sugar on a baking tray and toast under a preheated grill. Stir often with a fork until sugar caramelises. Break into crumbs with the fork. Cool and chill.
Whip the cream into soft peaks. Beat the frozen mixture with a fork and fold in 75 g hazelnuts, oatmeal crumbs and cream. Return to freezer for 1 hour.
Beat the ice cream again and transfer to a greased 1,5 litre ring mould. Cover and place mould in the freezer until frozen.
Before serving, heat honey and whisky in a saucepan, stirring to blend. Allow to cool. Chill a serving plate and remove the mould from the freezer. Run a thin knife around the inner and outer edges of the mould. Invert on to the plate, cover and press with a tea towel that has been soaked in hot water for 30 seconds and then wrung out. Remove the mould. Heap the berries in the centre, drizzle over the sauce and garnish with remaining chopped hazelnuts. Serves 12.