Ingredients

• 10oz (300g) store-bought hazelnut cream with added sugar (or 7oz hazelnuts + 3oz sugar). 
• 200ml heavy cream
• 1 egg yolk
• Food processor

Method

1. Put the heavy cream in a saucepan, add the egg yolk and whisk to a smooth consistency.
2. If you are going to use hazelnuts, process them until creamy with a food processor.
3. Add the hazelnut paste (or processed hazelnuts and sugar) to the pan and whisk.
4. Bring to the heat and cook, stirring constantly, until it begins to boil.
5. Remove from the heat and let it stand, whisking in the meantime, until it cools.
6. Take it in a freezer-safe glass container with lid, close the lid and leave it in the freezer for 24 hrs.
7. Accompany it with Avella Nieve cookies.