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Hazelnut ice cream sundae

Hazelnut ice cream sundae

Hazelnut ice cream sundae

  • Dessert
  • medium
  • 4
  • 2 hours, plus churning and freezing

PT2H

Why not try?

1
Begin with the hazelnut ice cream. Mix together the whole milk, sugar and skimmed milk powder in a pan. Place over a medium heat and bring to a simmer, whisking regularly to stop it from sticking
  • 500ml of whole milk
  • 125g of caster sugar
  • 25g of milk powder, preferably skimmed milk
2
Once at a simmer, remove from the heat and stir in the hazelnut paste. Blitz with a hand blender until smooth, then pass through a fine sieve to remove any lumps
  • 65g of hazelnut paste
3
Chill the mixture in the fridge until completely cool, then churn in an ice cream machine according to the manufacturer's instructions. Reserve in the freezer until ready to serve
4
Preheat the oven to 90°C/gas mark ¼. Line a baking tray with baking paper
5
To make the meringue, whisk the egg whites and sugar together in a clean bowl until the mixture forms stiff peaks. Spread out over the line baking tray in an even layer and bake in the oven for 1 hour and 30 minutes
  • 100g of egg white, about 3 eggs
  • 200g of caster sugar
6
While the meringue is cooking, mix together the ingredients for the wafer cones and transfer to the fridge to firm up for 30 minutes
  • 40g of plain flour
  • 40g of caster sugar
  • 50g of butter, melted
  • 40g of liquid glucose
7
Once the meringue has cooked and is firm and crisp, remove it from the oven and increase the oven temperature to 160°C/gas mark 3. Leave the meringue to cool, then break into shards and store until ready to serve.
8
Remove the wafer dough from the fridge and roll into small balls, each weighing approximately 8g. Place on baking tray lined with baking paper, leaving plenty of space between each ball for spreading
9
Bake for 12 minutes and remove from the oven, keeping the oven at the same temperature. While still hot, carefully roll the discs tightly into a cone (or around a cone mould) and leave to set as they cool
10
Combine all the ingredients for the sesame tuiles in a mixing bowl. Roll out thinly on a baking tray lined with baking paper and bake for 25 minutes or until golden brown
  • 30g of sesame seeds
  • 75g of icing sugar
  • 50g of butter, melted
  • 45g of cornflour
  • 20g of water
11
Stamp out discs with a 3.5cm pastry cutter and allow to cool and set before serving
12
Finally mix together all the ingredients for the chocolate crumble and spread out the crumble on another lined baking tray. Bake at the same temperature for 15 minutes until crisp
  • 100g of Demerara sugar
  • 100g of butter, softened
  • 70g of plain flour
  • 65g of cornflour
  • 100g of ground almonds
  • 25g of cocoa powder
  • 1/2 tsp ground cinnamon
  • 1 pinch of salt
13
Break up any large lumps into even crumbs and store until ready to serve
14
To serve, scoop the hazelnut ice cream into individual serving bowls or sundae glasses – it helps if the bowl is well chilled first
15
Decorate with shards of meringue and pieces of the chocolate crumble, topping with a wafer cone and sesame tuile. Finish with a sprinkling of chopped pistachio nuts and whole roasted hazelnuts
  • pistachio nuts, finely chopped
  • roasted hazelnuts

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Ingredients

Metric

Imperial

Hazelnut ice cream

  • 65g of hazelnut paste
  • 500ml of whole milk
  • 125g of caster sugar
  • 25g of milk powder, preferably skimmed milk

Meringue

Wafer cones

  • 40g of plain flour
  • 40g of caster sugar
  • 50g of butter, melted
  • 40g of liquid glucose

Sesame tuile

Chocolate crumble

To serve

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