We recently discovered how easy it is to make your own nut butters and, most importantly, chocolate flavoured hazlenut butter (commercially known as Nutella) at home. All this got us thinking about translating this into ice cream - well, why wouldn't you? This recipe is very similar to our mocha ice-cream (which you can find here).
Make the custard as in the mocha ice cream recipe. Then, in a bowl placed over a pan of simmering water, melt 100g 70% cocoa solids chocolate and 100g 40% cocoa solids chocolate with 250ml Lactofree cream, stirring continuously to produce a smooth liquid. Leave the custard and the chocolate cream to cool in the fridge. Meanwhile, roast 125g whole hazlenuts in the oven (at 190C) for 6-8 minutes. Place the roasted hazlenuts in a tea towel and rub the hazlenuts until the skins fall off. Remove as many of the skins as possible, there will no doubt be a few stubborn ones that don't come off but that's fine. Whiz the nuts in a food processer until finely chopped (you can also do this using a plastic bag and a rolling pin, it just takes a bit longer!) Once the custard and cream mixtures are cool stir together with the chopped hazlenuts then throw it all into your ice cream maker and churn (following your machine's instructions) until frozen.