• Keep all the ingredients in the refrigerator for a few hours before starting (read the important tricks I wrote in the post)!

Start preparing the caramelized hazelnuts

• Pour the sugar into a non-stick pan and let it melt over low heat.
• Add the hazelnuts, raise the heat and move the saucepan to "mix", then add the rum and caramelize for a few minutes.
• Turn off, pour everything on a sheet of baking paper and let it cool, then chop with a knife.
• Weigh 60 g of caramelized hazelnuts and chop them more finely (always with a knife or with just a couple of rounds of food processor).

Now prepare the ice cream

• In a bowl pour the condensed milk, the vanilla extract and the crunchy hazelnut: mix well with a spatula to mix.
• Also add the 60 g of chopped caramelized hazelnuts.
• Whip firmly the cold cream then add it to the condensed milk base in 3 steps.
• Montar la nata fría, luego agregarla a la base de leche condensada en 3 etapas.
• Pour the preparation into a mold suitable for the freezer and freeze for 8 hours.
• Your caramelized hazelnut crunchy ice cream is now ready to be enjoyed: serve it in balls and decorate it with a little more coarsely chopped caramelized hazelnuts.