No-Churn Praline Ice cream is delicioulsy creamy. Creamy base and caramelized hazelnuts make a good contrast.
If you are using a non-glass loaf pan , you can line it with parchment paper so your pan won't be damaged during scooping the ice cream. Set aside the pan.
Place the heavy cream into a mixing bowl and beat with whisk attachment at medium-high speed until stiff peaks form for almost 2 minutes.
Pour half of the mixture into an 8 1/2 * 4 1/2 inch (21,5*10,5cm) loaf pan. Reserve 1/3 of chopped caramelized hazelnuts (70g) and set aside. Sprinkle half of the remaining caramelized nuts on top(70g). Mix the mixture with a spoon. Then pour other half mixture on top and sprinkle other half caramelized hazelnuts on top(70g). Mix the mixture with a spoon again.
Keep in the freezer at least for 6-8 hours or until it firms up. It is even better if you can freeze overnight. Remove the ice cream from the freezer when ready to eat, as it melts easily. When serving, sprinkle the caramelized hazelnuts on top that you reserved before. You can keep the ice cream in the freezer up to 2 weeks.