3 scoops nut butter ice cream (see below) (vanilla ice cream will also work well)
1⁄3 cup chocolate
Hazelnut sauce (see below)
3 1/2 oz salted pretzels
1. Take the ice cream out the freezer to soften.
2. Heat up the chocolate hazelnut sauce over a low heat, stirring occasionally. Crush the pretzels in a food bag, using a rolling pin, saving a whole one for decoration.
3. Using a nice tall ice cream glass, put a scoop of ice cream in the bottom, then sprinkle with pretzel crumbs and then the chocolate hazelnut sauce. Repeat and finish with the final scoop of ice cream. Top with the reserved whole pretzel and serve.
Nut Butter Ice Cream
1/2 cup peanut or almond butter (other nut butters also work)
1 1/4 cups whole milk
1/2 cup caster (superfine) sugar
2 egg yolks
1 1/4 cups whipping cream
1. Whisk the peanut or almond butter and milk together in a heavy-based saucepan over a low heat.
2. Meanwhile, in a bowl, beat the sugar and egg yolks together until pale and thick. Stir the hot milk and nut butter mixture into the eggs and sugar to combine, then pour the mixture back into the pan.
3. Cook, stirring all the time over a low heat and making sure it doesn’t boil, until it starts to thicken and then coats the back of a wooden spoon. Pour into a bowl and leave to cool, then chill.
4. Whip the cream to soft peaks and fold into the chilled custard mixture. Churn in an ice-cream machine, according to the manufacturer’s instructions.
Chocolate Hazelnut Sauce
3/4 cup double (heavy) cream
3 1/2 oz milk chocolate, chopped
1/2 cup smooth hazelnut butter
3 tbsp maple syrup
1. Put all the ingredients into a heavy-based pan and melt together over a low heat, stirring.
2. Simmer until the sauce is thick and creamy.