Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Hazelnut Praline and Frangelico Ice Cream Recipe

 Frangelico Ice Cream Photo : Jackie Cameron

Frangelico Ice Cream
Photo : Jackie Cameron

Roasted Hazelnut Praline and Frangelico Ice Cream with thick Caramel Sauce and Fresh Mint

A quick and easy roasted hazelnut praline (a French confection of nuts and caramelised sugar) ice cream with lots of Frangelico - to enhance the nutty flavours - is a winner. Double or triple the recipe and freeze for those unexpected guests - homemade ice cream always impresses. This served with a thick caramel or Belgian chocolate sauce is true decadence. Remove the hazelnuts and frangelico from the recipe and keep the vanilla pod - the result is the most dreamy vanilla bean ice cream. Use this for milkshakes and dom pedros (a South African mixed drink made by combining ice cream and whiskey or any other preferred alcohol) and you will have your friends "screaming" for more.

Roasted Hazelnut Praline and Frangelico Ice Cream Recipe

Yields: about 1 Litre


1 cup Roasted, skinless Hazelnuts

1 cup White Sugar

7 Egg Yolks

150 ml Castor Sugar

1 ml fine Salt

10 ml Vanilla Essence, extract or vanilla pod/seeds - for flavour

500 ml Cream

60 ml Frangelico


1) Caramelise the sugar in a pan on the stove, reheat the chopped hazelnuts slightly and then add to caramelised sugar. Mix ingredients together and pour onto a greaseproof piece of paper, allow cooling. Chop this up roughly and set aside

2) Whisk the egg yolks very well until light and fluffy. Slowly add the sugar, salt and vanilla and continue whisking until this mixture is pale in colour almost to the colour of cream

2) Whisk the cream until the same consistency as the egg mixture

3) Incorporate the two amounts together; add Frangelico and hazelnut praline, place into a container and into the freezer

Caramel Sauce Recipe

Yields: about 600 ml


400g Brown Sugar

500 ml Cream

75 g salted Butter


1) Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer

2) Strain through a sieve and place into the fridge for later use

Belgium Chocolate Sauce

Yields: about 450 ml


200g best quality Chocolate money can afford

300g Cream


1) Melt the chocolate over a double boiler, heat the cream and incorporate together. Serve warm or chilled

Milk Shake Recipe

Yields: about 450ml


½ Vanilla Ice Cream from the above recipe (+-400 or so ml)

62ml Chocolate Sauce, use above recipe

Whipped Cream for garnish


1) Liquidise the semi-melted ice cream and chocolate sauce together. Serve topped with freshly whipped cream

Dom Pedro Recipe

Yields: about 350-400 ml


½ Vanilla Ice Cream,semi-melted, from the above recipe (+-400 or so ml)

25 ml Kahlua

Cocoa powder


1) Blend the above ingredients together and serve immediately. Decorate with a sprinkle of cocoa powder

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713