Ice cream would be up there as my biggest weakness when it comes to indulgence however, I generally don’t make it at home as it requires some specialist equipment that I don’t have. This no churn ice cream has completely changed that and it is a great base to add any flavour that you want.
600ml thickened cream
1 tin of condensed milk
2 tbsp. hazelnut paste
In a large bowl whisk the cream and condensed milk with an electric mixer for 6-7 minutes until you have firm peaks. Using a spatula gently fold in the hazelnut paste until almost incorporated, if you leave big chunks of this it will freeze hard and not be as nice when you eat it.
Transfer the ice cream mix to a 2l capacity loaf tin before placing into your freezer and letting set for at least six hours. This is best eaten on the day that it is made.
Serve with toasted hazelnuts and salted caramel…. enjoy