Hazelnut Ice Cream

Preparation time: 40 minutes (plus freezing)
Cooking time: 5 minutes
Makes: 8 serves
Tip: we used 200g yoghurt plastic containers (the type with slightly sloping sides) as moulds. You can also use 200ml capacity slope sided drinking glasses. You may need to loosen the puddings slightly from the edge of the moulds with a knife before unmoulding.

1.	Combine mixed fruit and Frangelico in a bowl. Set aside, stirring occasionally.
2.	Place ice-cream in refrigerator for about 1 hour or until softened.
3.	Rub hazelnuts to remove skins. Cut 20 whole hazelnuts in half and reserve for top of puddings. Chop remaining hazelnuts; reserve 1 tablespoon for garnish.
4.	Line 8 x 200ml capacity moulds (see note) with cling wrap, extending about 5cm over edge.
5.	Place ice-cream, undrained fruit mixture and chopped hazelnuts in a large bowl; stir to combine. Divide ice-cream mixture between prepared moulds. Tap moulds gently on bench a few times to settle mixture. Place on a tray and freeze overnight.
6.	Remove puddings from freezer. Line tray with baking paper. Unmould puddings; remove wrap, then place puddings onto lined tray. Freeze for about an hour.
7.	Place chocolate in a heatproof bowl over simmering water, stirring occasionally, until melted; then stir in oil. Spoon some melted chocolate on top of a pudding, then top with 5 hazelnut halves. Repeat with remaining puddings. Place in freezer until ready to serve. Place onto serving plates and surround with chopped hazelnuts.