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Fruit and nut ice-cream bar with toffee cream
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 55g (1/3 cup) hazelnuts, cut in half
  • 25g (1/4 cup) flaked almonds
  • 80g dried peaches, chopped
  • 60g dried whole dessert figs, chopped
  • 55g (1/4 cup) pistachio kernels
  • 1L container Super Premium Classic Vanilla ice-cream
  • 115g (1/2 cup) caster sugar
  • 1 x 300ml carton thin cream
Instructions:
  • Preheat the oven to 180°C. Prepare an 11 x 21cm loaf pan by lining it with 2 layers of plastic wrap, leaving extra wrap hanging over the sides.
  • Evenly distribute the hazelnuts and almonds on a baking tray, then bake in a preheated oven for 3-4 minutes until lightly golden. Wrap the hazelnuts in a tea towel and rub to remove the skins. Transfer the nuts to a medium bowl and mix in the peaches, figs, and pistachio kernels until fully combined.
  • Evenly scatter the fruit and nut mixture on the base of the pan. Spread the ice-cream over it and use a spoon to create a smooth surface. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
  • To prepare the toffee cream, heat sugar in a medium frying pan over low heat, stirring continuously for 3 minutes until it caramelizes. Take the pan off the heat and slowly mix in the cream (note: toffee will harden). Return the pan to low heat, stirring for 2-3 minutes until the toffee melts and the sauce is velvety. Let it cool for 5 minutes before using.
  • Unmold the ice cream onto a serving platter, discard the plastic wrap, and slice into 2.5cm-thick pieces. Serve promptly with the toffee cream.

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