CaramelIce-Cream gateaux with hazelnut shards
600ml single cream
1 tin (397g) condensed milk
1 teaspoon of vanilla extract
150g caster sugar
4 tablespoons single cream
75g caster sugar
Grease and line the inside of a 6” round cake tin with clingfilm and set aside.
In a mixing bowl, whisk the cream until thick and add the vanilla extract and condensed milk and fold in.
Once combined, spoon into the lined cake tin and place in the freezer overnight.
For the caramel sauce, in a sauce pan, mix the sugar with 3 tablespoons of water and cook slowlyuntil sugar is dissolved. Once this happens, turn up the heat and bring the mix to a golden caramelcolour and then add the cream. Cook to remove the lumps and then set aside to cool.For the hazelnuts shards, bring the sugar and 25mls of water to a golden caramel colour andremove from the heat and allow to cool slightly. Stick a toothpick into the hazelnut and carefullysubmerge in the caramel, when its at the right temperature it will coat the nut and as you removeit, it should drip down leaving a nice thin sugar spike. Place these on a lined baking tray and allowto firm up.To assemble, remove the Ice-Cream cake from the baking tin and place on your serving dish, drizzlethe caramel sauce over the top and top with the caramilised hazelnut shatds.Serve immediately.Top Tip:If you can try and use vanilla extract instead of essence. You will use a smaller amount butthe flavour issuperior.