1.Melt 1½ cups softened full-cream vanilla ice-cream in medium saucepan over low heat. Blend 3 teaspoons cornflour with 1 tablespoon cold water; whisk into ice-cream.
2.Stir over heat until mixture boils and thickens. Pour mixture into large bowl; whisk in ¼ cup hazelnut flavoured liqueur; cool.
3.Beat 1¾ cups thickened cream in small bowl with electric mixer until soft peaks form; whisk half the cream into ice-cream mixture then fold in remaining cream.
We used Frangelico liqueur in this recipe; or try either a chocolate- or orange-flavoured liqueur, if you like.Note