-
1
Preheat the oven to 350 degrees F.
-
2
Put the hazelnuts in a single layer on a small sheet pan.
-
3
Toast the nuts for 8 minutes, until they are lightly golden.
-
4
Pour the nuts onto a clean kitchen towel and rub them to remove the peels.
-
5
Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed.
-
6
Set aside.
-
7
Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap.
-
8
Cover the ice cream balls with more plastic wrap and freeze again until firm.
-
9
In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.
-
10
To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass.
-
11
Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts.
-
12
Pour 1/4 cup espresso into each bowl.
-
13
Top the ice cream with a dollop of whipped cream and shaved chocolate.
-
14
Serve immediately.
-
15
Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.
