Coffee Hazelnut Ice cream

Ingredients

  • 1/3 cup (2 oz / 55g) granulated sugar
  • 2 tbsp corn syrup / golden syrup
  • 3 tbsp powdered milk
  • 2-3 tbsp instant coffee (depending on taste)
  • 2 cups (500ml) milk (anything 1% or above)
  • 1 cup (250 ml) light cream (aka single cream)
  • 2 tbsp cornstarch
  • 3 tbsp cream cheese (low fat is fine)
  • 1 heaped tbsp hazelnut butter (no added salt or sugar)

Saffron & Hazelnut Wreath

Ingredients

  • 170 g unsalted butter
  • 500 ml whole milk
  • 1 small pinch of saffron threads
  • 180 g caster sugar
  • 10 g fast-action dried yeast
  • 800 g strong flour , plus extra for dusting
  • 115 g icing sugar
  • ¼ teaspoon ground cardamom
HAZELNUT FILLING
  • 150 g dried pear , or apple
  • 120 ml Cognac , or Calvados
  • 150 g unsalted butter , (at room temperature)
  • 80 g plain flour
  • 100 g hazelnuts
  • 5 tablespoons caster sugar
  • 1 small lemon

Directions

  1. First, start your filling. Finely chop the dried pear or apple and mix in a bowl with your chosen liqueur or water. Set aside.
  2. For the dough, melt the butter with the milk in a pan over a low heat. Stir in the saffron, set aside and allow to cool.
  3. Mix the sugar, ½ a teaspoon of sea salt, yeast and flour in the bowl of a free-standing mixer. Gradually add the milk mixture and mix well.
  4. Using the dough hook attachment on the mixer, knead for 15 minutes, or until silky and coming away from the sides of the bowl. Place in a greased bowl, cover and leave to rise for 1 hour, or until doubled in size.
  5. Returning to the filling, drain the dried fruit and add to a bowl. Finely grate in the lemon zest, finely chop the hazelnuts and add along with rest of the filling ingredients, rubbing together with your fingers. Cover and set aside.
  6. Preheat the oven to 180ºC/350ºF/gas 4.
  7. Roll out the dough on a floured surface into a 28cm x 70cm rectangle. Spread the filling over the dough, leaving a 3cm border all the way around.
  8. Roll the dough up from one of the longer ends, pressing the edge firmly to seal. Cut the roll in half lengthways, turn the pieces cut-side-up, then loosely twist around each other.
  9. Bring the ends together into a ring, tuck one under the other, and press to seal. Transfer the wreath to a baking tray, cover with a clean tea towel and set aside for 30 minutes, or until increased by half its size.
  10. Bake in the middle of the oven for 30 to 35 minutes, or until golden and the bottom sounds hollow when tapped. Allow to cool on a rack.
  11. Meanwhile, whisk the icing sugar, cardamom 1 tablespoon of lemon juice and 2 tablespoons of water in a bowl. Drizzle over the wreath, and serve.

Nutella Hot Chocolate

Ingredients

  • 3 vanilla beans
  • 9 cups whole milk
  • 2-3/4 cups heavy whipping cream, divided
  • 16 ounces bittersweet chocolate, divided
  • 1/2 cup Nutella
  • 2 tablespoons dark brown sugar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup hazelnut liqueur
  • 1/4 cup chopped hazelnuts, toasted
  • Cinnamon sticks, optional

Hazelnut Lace Sandwich Cookies

Ingredients

Cookies:
  • 1/2 cup blanched hazelnuts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
Filling and assembly:
  • 8 tablespoons unsalted butter, room temperature
  • 2 tablespoons powdered sugar
  • 1/3 cup blueberry jam, strained
  • Finely grated zest of 1 lime

Paleo Pumpkin Hazelnut Ice Cream

Ingredients

  • 1 cup hazelnut butter (store bought or make your own!)
  • 1 1/2 cups coconut milk, divided
  • 1 teaspoon gelatin
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • For garnish: 1/3 cup chopped toasted hazelnuts or 2 tablespoons melted chocolate

Caramel-Hazelnut Cafe Mocha

Ingredients

  • 8 cups half-and-half or light cream
  • 1/2 cup chocolate-hazelnut spread
  • 1/2 cup caramel dessert sauce
  • 1/4 cup unsweetened cocoa powder
  • 2 -3 tablespoons instant espresso coffee powder
  • Whipped cream
  • Caramel dessert sauce (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
  2. Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
  3. Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.

Fruity Knickerbocker Glory

Ingredients

  • 1 Peach(es)
  • 100g Strawberries
  • 100g Raspberries
  • Ice cream (3 scoops, Vanilla)
  • Squirty cream (to top )
  • 50g Hazelnuts (chopped)
  • Cherries
  • 1 Ice cream wafers

Directions

  1. Thinly slice up several strawberries and position the slices around the bottom of the glass. Fill the gap in between with raspberries.
  2. Top with several slices of peach and drizzle over any juices.
  3. Top with another layer of strawberry and raspberries.
  4. To make your own ice cream try our ‘indulgent vanilla ice cream’ recipe.
  5. Top with three scoops of ice cream and a generous squirt of whipped cream. Alternatively, why not beat some whipping cream with a teaspoon of vanilla bean extract for a delicious vanilla infused cream topping.
  6. To finish, sprinkle with chopped hazelnuts, a cherry and ice cream wafer, then serve.