Name: Chocolate hazelnut ice-cream
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 2 litre (8 cups) vanilla ice-cream; 3/4 cup (180ml) chocolate-hazelnut spread, warmed; 1/2 cup (60g) roasted hazelnuts, finely chopped; 1 tablespoon coffee-flavoured liqueur; 2 teaspoon dry instant coffee

Ingredients

2 litre (8 cups) vanilla ice-cream

3/4 cup (180ml) chocolate-hazelnut spread, warmed

1/2 cup (60g) roasted hazelnuts, finely chopped

1 tablespoon coffee-flavoured liqueur

2 teaspoon dry instant coffee

Method

1.Line base of 14cm x 21cm loaf pan with strip of baking paper, extending paper over two opposite sides.

2.Divide ice-cream into two equal portions, return one portion to freezer.

3.Beat softened ice-cream with chocolate-hazelnut spread in small bowl with electric mixer until smooth, stir in nuts. Pour mixture into prepared pan, cover, freeze until firm.

4.Combine liqueur and coffee in small bowl, stir until coffee is dissolved. Beat remaining softened ice-cream in small bowl with electric mixer until smooth, stir in liqueur mixture. Pour over ice-cream in pan, cover, freeze until firm. Turn ice-cream onto board, remove paper, cut in slices to serve. Serve with mixed berries, fresh mint and chocolate curls, if you like.

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