Irish Coole Swan Affogato

1.Pre-heat oven to 180C. Spread the hazelnuts on a baking tray and roast until fragrant (5-6 minutes). Then tip into a tea towel and gently rub the skins off.

2.Heat a frying pan over a medium heat, add the hazelnuts, then gradually scatter the sugar, mixing continuously, until the sugar caramelises and coats the nuts (2-3 minutes).

3.Transfer to a tray lined with baking paper to cool, then roughly chop.

4. Pour the Coole Swan, vodka, coffee liqueur & espresso into a large glass with 2 or 3 big ice cubes and stir for a minute until well chilled.

5.Put 2 scoops of ice cream in chilled glasses, pour the chilled liquid over the ice cream. Then scatter the candied hazelnuts on top, serve and enjoy.