It is that time of year when cold treats taste so good! I adore the flavor of toasted hazelnuts. There are flecks of real vanilla beans in this ice cream and a creamy orange flavor which melds beautifully with the toasted hazelnuts. The vanilla, hazelnut and orange go so well together. This ice cream is dairy free and egg free. It is gorgeous and gourmet! Wow people with this easy and amazing ice cream!
Toasted Hazelnut Vanilla-Orange Ice Cream
2 Cups Canned Coconut Milk (Full Fat No Additives)
1/2 Cup Raw Hazelnuts
1/3 Cup Clear Honey
1 Vanilla Bean
1 Teaspoon Pure Vanilla (SCD Legal, no fillers, just vanilla and alcohol)
1 Cup Freshly Squeezed Orange Juice
1 tsp. Orange Zest
Preheat oven 350 degrees. Place whole hazelnuts on a cookie sheet and toast for ten to fifteen minutes until the hazelnuts skins start blistering and the nuts start to brown. Remove from oven and place in a lint free clean dish towel and wrap and let sit for one minute to steam. This helps release the skins. Now roll the towl around with the hazelnuts inside to remove most of the skins. Cool and then finely chop the hazelnuts. I like my mini Ninja for this or you can do it by hand.
Heat the coconut milk on the stove top until it comes to a simmer. Split your vanilla bean length-wise and scrape out the seeds with a spoon. Add the seeds and pod to the heated coconut milk and turn off the burner and steep for ten minutes.
Remove the vanilla bean pod and discard then whisk in the remaining ingredients except the hazelnuts. Chill completely at least 6 hours. You can do this step a day ahead of freezing the ice cream too. Put the ice cream in your ice cream maker and add the hazelnuts and freeze the ice cream. Serve! Yum!
This ice cream is spectacular with my Summer Strawberry Pie. (recipe coming soon!) The flavors complement each other in a delicious way!
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