Coffee and Hazelnut Ice Cream

Look for a light-coloured hazelnut butter, as the roasted varieties will add a hint of bitterness. If you can’t get hold of hazelnut butter, use another nut butter of your choice.

Hands-on time 15min, plus cooling and freezing. Cooking time about 15min.

Makes about 1.5 litres 400ml whole milk

400ml double cream

1tbsp vanilla bean paste

4 medium egg yolks

100g caster sugar

50g demerara sugar

1tbsp cornflour

3tbsp instant espresso powder 2½tbsp hazelnut butter

50g blanched hazelnuts, toasted and roughly chopped, plus extra to serve

1 Heat milk, cream and vanilla in a pan until steaming. In a heatproof bowl, whisk egg yolks, both sugars, cornflour, espresso powder and hazelnut butter until combined. Pour in warm milk

mixture, whisking constantly.

2 Return mixture to the pan, and cook over medium heat, stirring constantly, until thickened. Stir through ½tsp fine salt. Pour into a heatproof bowl or jug and lay baking parchment or clingfilm directly on the surface to stop a skin forming. Cool.

3 Once cool, churn mixture in an ice cream machine until frozen. Empty into a freezerproof container, stir through the hazelnuts, cover, and freeze until solid.

4 Allow to soften at room temperature for 10min before serving in scoops sprinkled with extra hazelnuts. PER SCOOP 234cals, 3g protein, 19g fat (10g saturates), 12g carbs (11g total sugars), <1g fibre TO STORE Freeze for up to 1 month. Complete recipe to serve.