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Tuesday, 18 August 2015
After making our choc hazelnut spread, I was busy thinking of uses for it before it all got spooned out of the jar- naturally, ice cream sprang to mind...
Using the vanilla base from our peach melba ice cream recipe, I added some crushed hazelnuts and a generous helping of the spread, swirled in when it was nearly set. It did come out rather sweet because of the chocolate spread, so next time I would reduce the amount of agave in the vanilla base. And maybe toast the hazelnuts for extra crunch and nuttiness. Still, it did make a wickedly delicious dessert!