- 11 oz peeled hazelnut
- 7 oz sugar
- 4 tbsp water
- 1 vanilla beans
- 1/4 cup sugar
- 4 large fresh egg
- 2 cup heavy cream, plus
- 2 tbsp heavy cream
- Roast the hazelnuts in the oven at 225C/425F/Gas 7 until golden (about 4 minutes). Really watch them, because if you over-roast them they go bitter and you can't use them.
- Put the sugar and water in a thick-bottomed pan and place on a medium to high heat. The mixture will start to bubble and then turn into a clear syrup.
- To begin with, it will gradually start to colour in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of colour.
- When it's all golden brown, carefully tip it away from you and gently add the nuts.
- Turn the heat down to a simmer and gently stir to coat the nuts in caramel.
- When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to greaseproof paper on a surface that won't burn. It will cool to a flattish solid sheet.
- When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in a food processor until the pieces are still quite chunky (very approximate size about 1/2 cm/ 1/4-inch).
- Remove about half the praline, then pulse the rest to a powder (or put it in a tea-towel and bash with a rolling-pin), and add both lots of praline to the semi-freddo mixture.
- Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half.
- Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale.
- In a second bowl whisk the cream until soft peaks form. Don't overwhip it.
- Then in a third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks.
- Add the praline, the cream and egg whites to the egg yolk mixture. Gently fold in.
- Immediately scoop the contents into your chosen container.
- Cover with plastic wrap and freeze until you're ready to eat it.