Mix the raspberry SKYR with the strawberries and divide into four ice cream molds.
Add the wooden stick and store everything for at least 6 hours in the refrigerator.
Mix the forest berries first, then strain, and finally pour the berry fruit pulp into a saucepan with sugar and lemon juice.
Heat the mixture and let simmer for about 5 minutes.
In the meantime soak the gelatine in cold water and add to the hot fruit pulp (the gelatine will melt in the mixture).
Let it all cool down, take the ice cream out of the mold and dip half in the glaze.
Lay the ice cream on baking paper and sprinkle the glaze with the chopped hazelnuts.
Before eating place another hour in freezer.
Store ice cream in freezer.