Hazelnut Ice Cream

Serves 6 - 8

1 litre full cream milk
10 extra-large egg yolks
200 g (240 ml) Huletts Castor Sugar
100 g hazelnuts, chopped plus extra to serve
Amoretti biscuits, crumbed to serve
  1. Preheat the oven to 180C.
  2. Pour the milk into a saucepan, gently bring to the boil over a low to medium heat, remove and set aside.
  3. ln a large bowl and using an electric mixer, beat the egg yolks and sugar until creamy.
  4. Gradually add the hot milk to the egg mixture while beating until all the milk is incorporated and the mixture is smooth.
  5. Pour the custard back into the pan and place it over a low heat, whisking continuously, until thick enough to coat the back of a spoon.
  6. Spread the hazelnuts on a baking tray lined with baking paper and roast in preheated oven for 4-5 minutes, or until golden.
  7. Leave the nuts to cool slightly, then place in a food processor and blitz to an oily paste. Whisk them into the warm custard, then leave it to cool completely.
  8. Pour the custard into an ice cream machine and process until smooth or freeze in a plastic container.

Serve scoops of the ice cream with the hazelnuts and amoretti biscuits scattered on top.