YUMMY CREPE - STRAWBERRY & NUTELLA - MAPLE SYRUP - BANANA - WHIPPED CREAM- LONDON STREET FOOD



Toasted Hazelnut and Maple Syrup Ice Cream Recipe

Method

  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Place the hazelnuts on a baking tray and toast until golden. Allow to cool slightly, then transfer to a food processor and whizz until they’re very finely chopped and resemble coarse breadcrumbs.

  • Mix all the ingredients together. Churn in an ice cream machine (see our favourite on page 171) until almost frozen, then transfer to a container and freeze for a further 2 to 3 hours, or overnight. If you don’t have an ice cream machine, place the mixture straight into the freezer, and mix with a whisk every couple of hours until frozen.

  • Allow the ice cream to thaw slightly in the fridge for about 15 minutes before serving, and serve with a generous splash of Frangelico and fresh raspberries.






Video: French Toast 4 Ways

Toasted Hazelnut and Maple Syrup Ice Cream Recipe
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Date: 05.12.2018, 16:33 / Views: 42483