Recipe and styling by Mari-Louis guy&Callie Maritz for CRUSH.
This toffee-hazelnut heavenly combination is so yum that nobody will believe how quick and easy it is to whip up.
1 C (250 ml) sugar
1 C (250 ml) fresh cream
100 g hazelnuts (reserve a few for decoration)
pinch of salt (flaky sea salt such as Maldon works best)
1 tub (2 litres) vanilla ice cream
In a large heavy-bottomed pan, set over medium heat, melt the sugar by sprinkling it evenly over the base of the pan. Do not stir, rather swirl until the sugar has melted completely and turned a dark caramel colour.
Pour the cream into the melted sugar – stand well back as this may sputter. Add the hazelnuts. Continue to stir until the caramel has melted. Season with a little Maldon salt to flavour. Remove from the heat and cool down to room temperature.
In the bowl of an electric mixer, using the paddle attachment, soften the vanilla ice cream. Add one third of the toffee sauce and mix through. Remove the bowl from the mixer and, using a spatula, stir in another third of the toffee sauce to form swirls. Reserve the final third of the sauce for the table.
Pour the mixture into a metal container and freeze until required, at least 4 hours. Serve scoops and decorate with the remaining hazelnuts.