Cream Cheese and Hazelnut Ice Cream
300 g cream cheese
0.75 cup Natvia
0.5 teaspoon salt
0.5 cup mascarpone
1 cup evaporated milk
0.25 cup sour cream
0.75 cup roasted hazelnuts, roughly chopped, plus extra
- Beat the cream cheese, Natvia, salt, mascarpone and evaporated milk with an electric beater until combined.
- Fold in the sour cream and place in the freezer for 1-2 hours.
- Pour into an ice cream machine and churn for 20 minutes – or follow the instructions of your ice cream machine. Add the hazelnuts in the last few minutes. Place back in the freezer for 1 hour.
- Place in the refrigerator 15 minutes before serving. Sprinkle with extra hazelnuts.