Caramel, chocolate and hazelnut ice-cream

Caramel, chocolate and hazelnut ice-cream


Yes, before you say anything, I know this is another ice-cream recipe! However, I feel the need to make as much ice-cream as possible before the end of summer, and whilst it is still warm enough to eat it!

This recipe basically stemmed from me being unable to choose which ice-cream I wanted whilst we were on holiday. I am not normally indecisive, but ice-cream is a serious business!

Our family does have a history of ice cream decisions though; we were once in a lovely Welsh ice-cream shop, and, after a good ten minutes of deliberation, the server asked my sister what flavour she wanted. She replied that she wanted white chocolate, but the man didn’t hear and asked her again. The second time she asked for blackberry… much to the amusement of our parents!

So to save any such incidents from happening again, this ice-cream has everything you could want in an ice-cream; caramel sauce, chocolate chunks and toasted hazelnuts, no choosing required!


Caramel, dark chocolate and hazelnut ice-cream

Base ice-cream recipe based on Poires au Chocolat’s Buttered Pecan & Butterscotch Ice Cream

70g butter

170g dark brown sugar

300ml double cream

300ml milk

5 egg yolks

1tsp vanilla extract

For the sauce:

50g caster sugar

60ml double cream

25g butter

Pinch of salt

50g dark chocolate, chopped

50g roasted hazelnuts, chopped

An ice cream maker and suitable tub for storing it in.

For the ice-cream:

  1. Put the butter in a saucepan and melt over a medium heat, then add the sugar and stir until smooth.
  2. Whisk in the milk and 50ml of the cream and heat to nearly boiling point.
  3. Meanwhile, whisk the egg yolks in a bowl. Pour a small amount of the caramel milk onto the egg mix and whisk in, then pour this mixture back into the saucepan, stirring constantly.
  4. Heat until the mixture thickens, and is the consistency of custard, coating your wooden spoon.
  5. Add the remaining cream and the vanilla, and then chill for at least 1 hour.

For the sauce:

  1. Put the sugar into a saucepan and add 1 tbsp water. Heat gently, stirring until sugar dissolves.
  2. Turn the heat up and let the mixture boil, swirling the pan occasionally, until the caramel turns amber.
  3. Pour in the cream and stir, remove from the heat and add the butter and salt. Mix well and leave in the fridge to cool.
  4. Churn the caramel custard in your ice-cream maker, according to machine instructions.
  5. Spoon a layer of ice-cream into your tub, then top with 2/3 of the caramel sauce and 2/3 of the chocolate and hazelnuts.
  6. Spoon in the rest of the ice-cream, smooth down and drizzle with the remaining sauce and sprinkle with the remaining chocolate and hazelnuts.
  7. Freeze for at least 3 hours before eating!


Strawberry Ice-cream

Strawberry Ice-cream


The last week has been very exciting for me – I got my A level results and got into university, (more on that in another post), and it was my 18th birthday! Now, you may be wondering why this has any relevance to my baking blog, but, as a present I got an ice-cream maker!

It has quickly become my baby, and I have already tried out multiple recipes using it, one of which was this. I decided to post this one first, because strawberries and ice-cream separately are hard to resist, and the combination of the two… beautiful!

If you prefer this ice-cream with no strawberry pieces, or are making this for children, you can of course purée the strawberries at step 7 and sieve to get a smoother finish. However you do it, this ice-cream will still taste divine, and perfect for a sunny bank-holiday.

Strawberry ice-cream

A punnet (about 500g) strawberries

20g caster sugar

300ml double cream

150ml milk

3 egg yolks

100g caster sugar

An ice cream maker and suitable tub for storing it in.

  1. Cut the stalks off the strawberries and slice quite thinly.
  2. Add the sugar and stir well, then leave for 1 hour to macerate and produce juicy strawberries.
  3. After an hour, put the cream and milk in a saucepan over a medium heat, then heat to nearly boiling point.
  4. Meanwhile, whisk the egg yolks and sugar in a bowl until combined.
  5. Pour a small amount of hot cream onto the egg mix and whisk in, then pour this mixture back into the saucepan, stirring constantly.
  6. Heat until the mixture is the consistency of thin custard, and coats the back of your wooden spoon.
  7. Now give your strawberries a good mash, until you have mostly strawberry syrup, with some lumps of fruit. You can whizz it in a food processor instead, but I prefer a more rustic approach!
  8. Add the strawberries to the custard and stir well. Leave to chill in the fridge for at least 1 hour.
  9. Churn in your ice-cream maker according to the pack instructions, then spoon into a tub and freeze for at least 3 hours.
  10. Eat with a few extra strawberries… and a lot of happiness!Image

Peach and almond cakes


I have been on holiday in Crete for the last couple of weeks, which I have spent mainly on the beach or by the pool! However, I did manage to try some Cretan specialties, two of which; honey and peaches, are featured in this recipe.

While I was away, we also went to a Greek supermarket, which was amazing; selling everything from rosemary and olive oil Pringles (the best flavour!), to ‘Angry Birds’ UNO cards, and everything in between! I managed to find some mini star shaped cake tins, which were so cute I just had to buy them… and use in this recipe.

Beautiful star tins!


125g butter

125g caster sugar

½ tsp vanilla extract

½ tsp almond extract

1 ½ eggs – I do this by cracking the second egg into a separate bowl, and weighing it. I then give it a mix to combine white and yolk, and then weigh half into the cake-mix bowl.

25g plain flour

140g ground almonds

1tsp baking powder

1 large peach, cut into thin slices

Drizzle of honey

4 small cake tins, preferably star shaped!

  1. Grease and flour the cake tins, and set aside, then pre-heat the oven to 180°.
  2. Cream butter and sugar, and add the extracts.
  3. Add the eggs, and mix well.
  4. Sift in the flour, baking powder and ground almonds, and fold in.
  5. Spoon the mixture into the tins and smooth down.
  6. Add 5 peach slices to each tin – I put 1 in each point of the star.
  7. Drizzle with honey, and cook for 25 minutes.
  8. When cooked, and firm to the touch, take them out and leave to cool for 10 mins.
  9. Tip out of the tins and enjoy with another drizzle of honey.
  1. IMG_0125[1]