Step 1

Place the egg yolks and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.

Step 2

Using an electric whisk, whisk for 3–5 minutes until the sugar has dissolved and the mixture becomes pale and thick.

Step 3

Remove the bowl from the heat and whisk in the hazelnut chocolate spread. Leave the mixture to cool completely.

Step 4

Meanwhile, pour the double cream into a separate large bowl. Whisk gently until the cream thickens and forms soft peaks (about 5 minutes).

Step 5

Using a flexible spatula, gently fold the whipped cream into the cooled chocolate mixture in three stages.

Step 6

Fold in the chopped hazelnuts and diced Khalas dates until evenly combined.

Step 7

Transfer the mixture into a 1-litre shallow freezer-safe container. Cover with a lid and freeze for at least 6 hours, or preferably overnight, until fully set.