Ice-Cream with Homemade Butterscotch Sauce & Hazelnuts
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Ice-Cream with Homemade Butterscotch Sauce & Hazelnuts
Method
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, salt, and Norco thickened cream, stirring with a rubber spatula until well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil for 4–5 minutes.
Remove from heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
Meanwhile, toast the hazelnuts in a pan over medium-high heat, then slice for garnish.
To serve, scoop Norco Cape Byron Ultimate Vanilla ice cream into bowls, drizzle with butterscotch sauce, and garnish with toasted hazelnuts.
