1 egg
2 egg yolks
1/4 cup caster
200g nutino hazelnut spread
300ml full fat thickened cream
1 tablespoon of alcohol, now I used Bundaberg Rum Choc coffee liqueur but you could use anything you like I guess.
Also I like to add a dash of mint essence.
* whisk the egg & yolks and the sugar in a heat proof bowl over a pot of simmering water until it has thickened.
* in your mixer blend together the Nutino, cream, liqueur and coco until peaks form.
* fold in the egg mix and the hazelnuts.
* pour out into a loaf tin lined with baking paper and freeze for at least 3hrs.
* I serve mine with chopped hazelnuts on the top and a drizzle of the liqueur and sliced into a decent size wedge!
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