Hazelnut Praline Coffee Magic

Norco Cape Byron Ultimate Vanilla ice cream drizzled with homemade chocolate coffee Ice Magic and salted caramel, with crunchy brown butter hazelnuts and honeycomb pieces.

Recipe Order:

1. Honeycomb
2. Salted Caramel
3. Hazelnuts in Brown Butter
4. Chocolate & Coffee Ice Magic

Honeycomb Ingredients:

230g Honey
350g Caster Sugar
25g Water
17g Bi Carb Soda

Honeycomb Method:

1. Mix sugar, honey and water in a medium saucepan.
2. Gently heat the mixture, stirring to dissolve evenly.
3. Line a large oven-proof tray with baking paper, spray with oil and place over iced water.
4. Once the mixture is golden in colour and has reached 160°C, quickly whisk in the bi carb soda, whisking for 5 seconds to mix in well.
5. Immediately pour the mixture into the oven-proof tray, leaving the tray over the iced water. Do not disturb or move the tray.
6. Allow the honeycomb to completely cool before breaking into pieces.

Note: Honeycomb pieces can be stored in an airtight container.

Salted Caramel Ingredients:

100g Norco Unsalted Butter, diced
100g Norco Thickened Cream
25ml water
250g sugar
1 tbsp sea salt

Salted Caramel Method:

1. Place water into a saucepan.
2. Using a spoon, gently stir the sugar into the water until the sugar is moist, avoiding splattering the sugar onto the sides of the pan.
3. Over medium heat, bring the mixture to a boil.
4. Cover with a lid heating for a further minute, allowing any sugar on the sides of the pan to melt and fall back into the mixture.
5. Uncover and cook further until the mixture reaches 160°C, gently stirring the sugar to ensure even cooking.
6. Once the mixture has reached 160°C, immediately add the cream and bring back to the boil.
7. Add the cold, diced butter and whisk until melted.

Hazelnuts in Brown Butter Ingredients:

100g Norco Unsalted Butter
100g hazelnuts chopped in half
1 tbsp sea salt flakes

Hazelnuts in Brown Butter Method:

1. Add butter to a small saucepan, gently melting.
2. Add hazelnuts, cook until hazelnuts are brown and toasted, and butter is nutty brown in colour.
3. Remove from heat and allow the nuts to cool.
4. Strain the nuts and season with salt flakes.

Chocolate and Coffee Ice Magic Ingredients:

200g dark chocolate
50g coconut oil
50g reduced coffee syrup

Chocolate and Coffee Ice Magic Method:

1. Add all ingredients to a bowl and melt either in the microwave or over boiling water.

Recipe by Jason Saxby, Raes On Wategos