Hazelnut Ice Cream

1. 1

   In a food processor, combine nuts, milk, sugar and liqueur. Process until smooth. Strain, pressing out oils and liquid with the back of a metal spoon.

2. 2

   Whip heavy cream and chocolate hazelnut spread to soft peaks. Fold through hazelnut mixture, until well combined.

3. 3

   Transfer to a large container, smooth surface and cover with plastic wrap. Freeze for 4 hours, or until firm. Serve sprinkled with reserved chopped nuts, if desired.

No additional tips available.