Instructions: In a bowl whisk the egg yolks, sugar and lemon rind until thick and creamy.

Heat the single cream until boiling, gradually whisk into the egg yolks until smooth and return to the pan.

Heat gently stirring continuously until thickened. Add the lemon juice and cool rapidly. Whisk the double cream and fold into the cooled lemon mix.

Pour into freezer proof ramekins and freeze for 4-6 hours. Make the hazelnut caramel by heating gently the sugar and water until a rich golden colour. Add the crushed roasted hazelnuts and mix in, pour over the ice cream. Leave to set and serve immediately.

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