Candied Hazelnut & Citrus Honey Ice Cream

Serves make approximately 1L

Time 1 hour 30 minutes

Ingredients

600g crème anglaise (see below)

395g (1 tin) condensed milk

160g candied hazelnuts (see below)

2 tbsp Bitton Citrus Honey with Sea Salt (or other good quality honey with a pinch of sea salt)

Candied Hazelnuts

1 cup hazelnuts

¾ cup sugar

3 tbsp water

Créme Anglaise (makes 1L)

500ml whole milk

500ml thickened cream

2 whole vanilla beans, spilt and seeds scraped out

12 egg yolks

50g sugar

Method

To make the candied hazelnuts, heat sugar and water ins a small saucepan over a high heat until sugar dissolves. Stir occasionally until mixture is a light brown (approximately 5 minutes) then add the hazelnuts. Spread the nuts and caramel out onto a flat baking tray lined with baking paper and allow to cool. Break apparat before use.

To make the créme anglaise, place a heavy saucepan over a medium high heat and add the milk and vanilla bean seeds. Bring to a gentle boil then remove from the heat. Meanwhile whisk together the egg yolks and sugar. Slowly add the hot milk mixture, whisking gently as you go to combine. Return the mixture to the saucepan and continue to stir over a low heat for about 5 minutes (ensure it does not come to a boil) until the mixture is thick enough that it leaves a path on the back of a spoon when you drag your finger down it. Stain the sauce into a bowl, cover and allow to cool in the fridge overnight.

Place the crème anglaise and condensed milk into the Magimix Gelato Expert (or Ice Cream Maker) and add the honey. Run the machine on the Ice Cream programme. After 25 minutes, pause the programme and add the candied hazelnuts. Continue the programme until completed (approximately 30 minutes total). Serve immediately or cover and place in the freezer until serving.