Vanilla Hazelnut Sauce - cooking recipe

Ingredients

13.5 oz vanilla ice cream, softened
3 tsp cornstarch, mixed with 1 tbsp water until smooth
1/4 cup hazelnut liqueur
1 3/4 cups heavy cream

Preparation

Melt ice cream in a medium saucepan over low heat. Whisk in cornstarch slurry. Stir until mixture boils and thickens. Transfer to a large bowl and whisk in hazelnut liqueur. Allow to cool.
Beat the double cream in small bowl with an electric mixer until soft peaks form. Whisk half the cream into the ice-cream mixture then fold in the remaining cream.