This recipe makes more hazelnut caramel ice cream than you will need. Any leftovers can be stored in the freezer.
Ingredients
- For the hazelnut caramel ice cream
- 750ml/1 pint 7fl oz
double cream - 250ml/9fl oz
milk - 225g/8oz
caster sugar - 11 free-range
egg yolks - 200g/7oz roasted
hazelnuts, roughly chopped - 200g/7oz
dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets
- 750ml/1 pint 7fl oz
- For the chocolate profiteroles
- 85g/3oz unsalted
butter, plus extra for greasing - 4 tsp
caster sugar - 200ml/7¼fl oz water
- 115g/4¼oz
plain flour - pinch
salt - 3 medium free-range
eggs, lightly beaten
- 85g/3oz unsalted
- For the filling
- 600ml/1 pint
double cream - 1
vanilla pod, seeds only
- 600ml/1 pint
- For the hot chocolate sauce
- 175g/6¼oz plain
chocolate, broken into pieces - 50g/1¾oz
caster sugar
- 175g/6¼oz plain
Preparation method
For the hazelnut caramel ice cream, preheat the oven to 150C/300F/Gas 2.
Place the cream, milk and sugar into a clean saucepan and bring to the boil.
Lightly whisk the egg yolks in a bowl for 1-2 minutes, or until light and fluffy.
Once the cream mixture has boiled, slowly pour it onto the eggs – take care not to add too much at a time as the eggs may curdle; whisk continuously.
Pour the custard mixture into the pan and return to the heat; stir vigorously until the mixture has thickened.
Remove the pan from the heat, pass the mixture through a sieve into a clean bowl set in a larger bowl of iced water and set aside to cool.
Meanwhile, place the hazelnuts onto a baking tray and roast in the oven for 20 minutes. Remove the hazelnuts from the oven and set aside to cool.
With a large metal spoon, fold the hazelnuts and dulce de leche into the custard mixture to achieve a ripple effect.
Place the mixture into an ice cream machine and churn according to manufacturer’s instructions. Transfer the ice cream to a plastic container and freeze until needed.
For the chocolate profiteroles, increase the oven to 200C/400F/Gas 6 and lightly grease a large baking tray with butter.
Put the butter, sugar and water into a medium saucepan and place over a low heat to melt the butter. Increase the heat and then quickly add all of the flour and salt.
Using a wooden spoon, beat the mixture until it starts to come away from the sides of the pan. Beat in the eggs, one at a time. (The mixture should be shiny and smooth with a soft dropping consistency.)
When the profiteroles are cool, pipe the cream into them.
For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water. Heat the sugar and 100ml/3½oz water until boiling.
Stir the water and sugar mixture into the chocolate until smooth and shiny.
To serve, arrange the profiteroles on a serving dish and pour over the hot sauce. Serve with the hazelnut and caramel ice cream.
