1. Make the ice cream. Place the
cream and milk in a pan, add the bay and the vanilla seeds, bring to a simmer.
Take off the heat and leave to infuse for an hour.
2. Crack the eggs into a bowl and
add the sugar, beat till light and fluffy. Sieve the cream mixture into the
sugar, discard the bay. Add the pinch of salt then pour into ice cream machine
and churn till ready.
3. To make the pancakes- preheat
the oven to 180. Place the hazelnuts in a roasting pan and place in the oven
for 8-10 minutes. Take out and rub in a tea towel to remove the skins, and then
blitz to a fine powder. Place in a mixing bowl and mix in the other
4. Get a pancake pan hot over a
high heat, add a little oil (ground oil is good), place a tablespoon amount of
mixture in, and repeat a few times to make up as many pancakes as you can fit
in a pan. Add a little butter (optional) to sizzle around the pancakes, lower
the heat, and flip once the bubbles have come to the surface
5. Make the compote – put all the
ingredients into a small pan and simmer for 5 minutes. Take off the heat and
save till needed.