25 mins to prepare and 15 mins to cook, plus cooling and freezing
125g whole blanched hazelnuts
2 x 400ml tins full-fat coconut milk
200ml pure maple syrup, plus extra to serve
1 tsp sea salt
3 tbsp cornflour
redcurrants or pomegranate seeds, to serve
Preheat the oven to 200°C, fan 180°C, gas 6. Clingfilm the bottom of a 1kg loaf tin (21cm x 10cm).
On a baking pan, roast the nuts for 6-7 minutes, or until they have darkened somewhat. Allow to cool before slicing in half. Set aside.
In a heavy-bottomed pan, combine 1 tin coconut milk, maple syrup, and salt. Bring to a boil, then lower to a low heat.
Meanwhile, whisk together the other tin of coconut milk and the cornflour in a mixing dish until no lumps remain. Cook for 4-6 minutes over medium-high heat, stirring constantly. Stir constantly until the mixture thickens, using a spatula to prevent the bottom from burning or becoming lumpy. Remove the pan from the heat and place it in a large mixing bowl. Using a fine strainer, strain out any lumps. Allow to cool completely before using.
In an ice cream maker, churn the mixture. If you don't have one, freeze it in a large, flat metal pan. After 40 minutes, combine the ice crystals with a fork. Repeat this process two or three times more until the mixture is almost frozen. Blitz in a food processor until smooth after the final freeze.
Transfer the mixture to the loaf tin, push down, and smooth the surface with the back of a spoon, reserving 3 tablespoons of nuts. Return to the freezer, covered in clingfilm, until frozen.
Remove 15 minutes before serving from the freezer. Remove the clingfilm and invert onto a plate. Finish with the remaining hazelnuts, fruit, and maple syrup drizzle. Slice and serve.