- 100g (4oz) hazelnuts
- 50ml (2fl oz) maple syrup, plus extra
- 150ml (¼pt) whole milk
- 150ml (¼pt) double cream
- 2tbsp Frangelico liqueur
- Fresh raspberries, to serve
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Place the hazelnuts on a baking tray and toast until golden. Allow to cool slightly, then transfer to a food processor and whizz until they’re very finely chopped and resemble coarse breadcrumbs.
Mix all the ingredients together. Churn in an ice cream machine (see our favourite on page 171) until almost frozen, then transfer to a container and freeze for a further 2 to 3 hours, or overnight. If you don’t have an ice cream machine, place the mixture straight into the freezer, and mix with a whisk every couple of hours until frozen.
Allow the ice cream to thaw slightly in the fridge for about 15 minutes before serving, and serve with a generous splash of Frangelico and fresh raspberries.