Sticky date pudding, butterscotch sauce and homemade hazelnut ice-cream

Homemade Hazelnut Ice-Cream

1. Whisk eggs and sugar together in glass jug until well combined.
2. Warm milk and vanilla over medium heat until just before simmering.
3. Pour milk over egg mixture, whisking continuously to prevent scrambling.
4. Transfer back to saucepan and stir continuously until a thick custard is formed.
5. Pour custard into jug to cool at room temperature and add hazelnut syrup.
6. When custard is cooled, add cream and put into fridge to cool overnight.
7. Add chopped hazelnuts and put mixture in ice-cream churn until smooth and thick.
8. Put into airtight container to freeze.

Praline

1. Prepare by lightly greasing oven tray with baking paper.
2. Sprinkle hazelnuts over tray evenly and put in fridge until cold.
3. Place sugar and water in saucepan and heat until combined to a yellow-gold liquid. Do not stir.
4. When this is achieved, pour evenly over cold oven tray and put straight into fridge to set for approx half an hour.

Sticky Date Pudding

1. Preheat fan forced oven to 145 degrees C.
2. Grease medium-sized round cake pan.
3. Combine dates, boiling water and bi- carb at hi speed in food processor. Leave for a few minutes.
4. Add sugar, butter, and egg and combine.
5. Add flour and cinnamon and blend until a smooth batter.
6. Add frangelico and hazelnuts and stir.
7. Pour into greased cake pan and bake for 40-50 minutes or until just set.

Butterscotch Sauce

1. In a pot combine all ingredients over low heat until almost burned, approximately 15 minutes.
2. Add cinnamon if desired.
3. Add scotch at halfway point.
4. Serve warm.