Hazelnut Ice Cream - cooking recipe

Ingredients

1 1/2 cups hazelnuts, roasted + extra chopped nuts, to serve
1 cup milk
2/3 cup brown sugar
1/3 cup hazelnut liqueur
1 1/2 cups heavy cream
1/2 cup chocolate hazelnut spread, at room temperature

Preparation

In a food processor, combine nuts, milk, sugar and liqueur. Process until smooth. Strain, pressing out oils and liquid with the back of a metal spoon.
Whip heavy cream and chocolate hazelnut spread to soft peaks. Fold through hazelnut mixture, until well combined.
Transfer to a large container, smooth surface and cover with plastic wrap. Freeze for 4 hours, or until firm. Serve sprinkled with reserved chopped nuts, if desired.