Method

• 1.
  Soak the gelatine leaves in cold water for 5 minutes to soften.

• 2.
  Place 100ml cream in a small saucepan over medium heat and bring to a simmer. Squeeze excess water from the gelatine, then stir into cream until gelatine has dissolved. Set aside to cool.
• 3.
  Place egg yolks and 1/2 cup (110g) sugar in a bowl set over a pan of simmering water.
• 4.
  Whisk constantly for 6 minutes or until mixture reaches 80°C and is thick and pale. Transfer to a large bowl or a stand mixer and whisk on medium speed until doubled in volume and cool to the touch.
• 5.
  Whisk remaining 2 cups (500ml) cream and 1/2 cup (110g) sugar to soft peaks.
• 6.
  Whiz oil and 1 cup (150g) hazelnuts in a small food processor to a smooth paste. Transfer to a large bowl. Add gelatine mixture, then stir through one-third of whipped cream to loosen. Fold through yolk mixture, then remaining whipped cream followed by crushed Aero bars. Fill moulds with mixture and position stick in the centre. Freeze overnight or until set.
• 7.
  Finely chop remaining 1 cup (150g) hazelnuts. Briefly dip moulds in hot water to remove ice creams, spread ice creams with melted chocolate and scatter with hazelnuts. Refreeze before serving.