Hazelnut Heaven Ice Cream

• 4 cups vanilla ice cream, softened
• 1 1/2 tbsp Frangelico
• 2/3 cup Nutella
• 1/3 cup hazelnuts
• 2 tbsp brown sugar
• None None FOR THE SYRUP
• 1 cup Frangelico
• 2 tsp lime zest

1. Preheat oven to 350u0b0F.
2. Place ice cream in a large bowl. Combine Frangelico and Nutella then drizzle over ice cream and stir lightly to "ripple." Transfer to a freezer-safe container, cover with plastic wrap and freeze for 1-2 hours, until firm.
3. Spread hazelnuts out on a baking tray. Toast for 7 mins. Transfer to a clean tea towel, fold towel over and rub hazelnuts to remove skin. Roughly chop then toss with sugar and 1 1/2 tsp water. Return to baking tray and bake for 10 mins, or until caramelized, stirring halfway through cooking to prevent nuts from sticking together. Let cool slightly.
4. Meanwhile, to make the syrup, pour Frangelico into a small saucepan and place over medium-high heat. Add lime zest and bring to a boil. Boil rapidly for 6 mins, until reduced by 2/3. Remove from heat and let cool slightly.
5. Scoop ice cream into serving bowls. Drizzle with warm Frangelico syrup and sprinkle with warm hazelnuts.

vanilla ice cream, frangelico, nutella, hazelnuts, brown sugar, syrup, frangelico, lime zest

Taken from recipes-plus.com/api/v2.0/recipes/33328 (may not work)