This recipe makes more hazelnut caramel ice cream than you will need. Any leftovers can be stored in the freezer.
For the hazelnut caramel ice cream, preheat the oven to 150C/300F/Gas 2.
Place the cream, milk and sugar into a clean saucepan and bring to the boil.
Lightly whisk the egg yolks in a bowl for 1-2 minutes, or until light and fluffy.
Once the cream mixture has boiled, slowly pour it onto the eggs - take care not to add too much at a time as the eggs may curdle; whisk continuously.
Pour the custard mixture into the pan and return to the heat; stir vigorously until the mixture has thickened.
Remove the pan from the heat, pass the mixture through a sieve into a clean bowl set in a larger bowl of iced water and set aside to cool.
Meanwhile, place the hazelnuts onto a baking tray and roast in the oven for 20 minutes. Remove the hazelnuts from the oven and set aside to cool.
With a large metal spoon, fold the hazelnuts and dulce de leche into the custard mixture to achieve a ripple effect.
Place the mixture into an ice cream machine and churn according to manufacturer's instructions. Transfer the ice cream to a plastic container and freeze until needed.
For the chocolate profiteroles, increase the oven to 200C/400F/Gas 6 and lightly grease a large baking tray with butter.
Put the butter, sugar and water into a medium saucepan and place over a low heat to melt the butter. Increase the heat and then quickly add all of the flour and salt.
Using a wooden spoon, beat the mixture until it starts to come away from the sides of the pan. Beat in the eggs, one at a time. (The mixture should be shiny and smooth with a soft dropping consistency.)
Dip a teaspoon into some warm water and lift out a spoonful of the profiterole mixture. Rub the top with a wet finger to remove any bumps and place onto the prepared baking tray. Repeat until all of the mixture has been used up.
Place the tray into the oven and bake for 25-30 minutes, or until golden-brown.
Remove from the oven and prick the base of each profiterole with a skewer. Place onto the baking tray with the hole facing upwards and return to the oven for five minutes. Remove the profiteroles from the oven and set aside to cool.
To make the filling, whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the vanilla seeds and whisk until well combined. Spoon the vanilla cream into a piping bag fitted with a 0.5cm/¼in plain nozzle.
When the profiteroles are cool, pipe the cream into them.
For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water. Heat the sugar and 100ml/3½oz water until boiling.
Stir the water and sugar mixture into the chocolate until smooth and shiny.
To serve, arrange the profiteroles on a serving dish and pour over the hot sauce. Serve with the hazelnut and caramel ice cream.
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