Chocolate Hazelnut Ice Cream
Recipe by (a 15 year old) Bree Denman
400g Condensed Milk
600ml Thickened Cream
100g Nougat, cut in small pieces.
1/3 cup Nutella, at room temperature.
1. Roast the hazelnuts: spread the nuts over a tray and bake until the skins begin to flake off. Rub the nuts in a teatowel while still hot. When cool, cut into halves.
2. Whip the cream then fold in the condensed milk. Mix in the nuts and nougat. Add the nutella, mix only until it's marbled through!
3. Line 2 loaf tins with cling wrap, with 10cm extra on each side. Spread into the pans, cover with the extra wrap.
4. Freeze overnight! Slice it up like a terrine to serve.
I used to just use sliced up Mars Bars (or any chocolate bar that had nougat in it) instead of Nougat when i was younger because i didn't know where to find nougat.
You can make an easy sauce by just mixing 2/3 cup of cream and 1/4 cup if nutella. Serve it with done fresh berries. Yummo.