It’s starting to get colder where I live, but the days are still sunny and besides, I like ice cream year round. And this one doesn’t contain cream, milk, sugar or eggs – it derives its base from hazelnuts which gives it a Baci chocolate meets nutella kind of flavour.
Although not at all raw, the agar-agar (find it in Asian supermarkets – it’s a flavourless gelling agent made from seaweed extracts, common in Asian desserts) helps stop the gelato freezing rock solid when stored in the freezer, if you can resist not eating it all immediately.
STABILIZER (OPTIONAL)
1 TABLESPOON POWDERED AGAR-AGAR (I use Telephone Brand with the cute, gold telephone)
1/2 CUP WATER
Place agar-agar and water in a saucepan. Stir over a very low heat until simmering and thickened into a gooey, gelatinous mixture.
ICE CREAM
1 CUP RAW HAZELNUT BUTTER 1 1/4 CUPS DUTCH PROCESS COCOA POWDER (OR RAW CACAO POWDER) 1/2 CUP DARK AGAVE NECTAR 1.5 CUPS WATER PINCH OF SALT
1/2 TEASPOON MACA (OPTIONAL, I like the caramel-y taste)
Whirl all ingredients in the food processor or blender with the stabilizer, if you’re using it. Chill in the fridge for 20 minutes before churning in an ice cream maker.
If you don’t have an ice cream maker, you could freeze the mixture in ice cube trays and blend these in a food processor, or freeze it into individual portions and just take them out 15 minutes or so before you want to eat them to soften a little.