Tonight’s dessert is an interesting concoction I created after reading a recipe for almond milk ice cream. It was tasty and milk free so my sinuses appreciated it. I’m not sure how well it survives the freezer, yet. I guess I’ll find out tomorrow. Oh, anyone want left over ice cream? I still have raspberry frozen yogurt and black currant plum sorbet and now hazelnut sorbet in the freezer. And sometime this week I’ll be making that goat cheese ice cream, too. I need to find someone daring enough to have dinner with me. LOL!
3 1/2 cups hazelnut milk, chilled
1/4 cup whole roasted hazelnuts
1/4 cup sugar
1 tsp vanilla extract
Blend hazelnuts, sugar and a cup of hazelnut milk together in a food processor or blender until nuts are chopped fine and sugar is dissolved. Stir in the rest of the hazelnut milk and vanilla. Pour into ice cream maker according to the machine’s instructions.