Disclosure: I am a Pacific Foods Partner and love working with them to produce recipes like this for you. Thank you for supporting an awesome Healthfully Ever After sponsor.
Have a seat, because I'm about to blow your mind with these two words: Hazelnut Milk. Not only is it my current iced coffee favorite but it also makes, as you will see, the most delicious ice cream to pair with summer peaches and basil. Hazelnut milk has a very distinct sweet and nutty taste that holds up exceptionally well to freezing. Sometimes, when you freeze flavors, they don't come across as robust as you intend but I'm thrilled to report that this is not one of those times.
Pacific's Hazelnut Milk is packed with vitamin E and folic acid (a type of B vitamin) as well as calcium and vitamin D. But what really makes me happy is that it also comes in chocolate (RIDICULOUSLY GOOD and great with frozen banana and peanut butter in a smoothie) and single serving sizes that are great for a dessert craving or even a kid's lunchbox. It's just one of 30 dairy alternative options Pacific makes.
Now before you get up in arms about the thought of ice cream being difficult, you're going to be surprised how easy this really is. And we're going to show you in this recipe video! The only thing that might trip you up is forgetting to freeze the ice cream maker shell. Other than that, you've got this.
This hazelnut milk ice cream recipe serves 8 people and is just the thing for your next summer party, or even for the Fourth of July. You could actually easily swap out the peaches in the recipe for berries (especially if you're going red white and blue)!
As far as ingredients go there is one 'different' ingredient that you may be unfamiliar with: xanthan gum. And to be clear: you can do this recipe with out it if you don't want to order it online or find it in your grocery! The purpose of xanthan gum is a stabilizer that is going to help reduce iciness in your ice cream. That's one of the things many non-heavy-cream based ice creams struggle with when you make them at home: crystals, ice, and just the mouthfeel in general! You'll use less than a teaspoon for this batch, but wow does it make a difference!
Hazelnut Milk Ice Cream with Summer Peaches
/// Ingredients ///
- 3 cups Pacific Foods Hazelnut Milk
- `1/2 cup sugar
- 6 egg yolks (large)
- 1/4 teaspoon xanthan gum (optional)
- 3 medium peaches
- 1/2 cup hazelnuts, chopped
- 3 large fresh basil leaves
/// Directions ///
freeze ice cream shell. Separate egg yolks and whites. Reserve egg whites for a different recipe. Whisk egg yolks in a large bowl until smooth. Add sugar in small increments, whisking until fully blended. In a medium pan, heat hazelnut milk on medium heat and bring to a simmer, stirring occasionally. Remove hazelnut milk from heat and temper eggs, spooning in small amounts of the heated hazelnut milk to the whisked egg yolks and whisking. Continue to whisk and add small amounts until about half the hazelnut milk is incorporated and pour the remaining together and whisk until combined. (Note: this process is important because it will keep the eggs smooth by heating them slowly.) Sift the xanthan gum over the top of the mix and stir to combine. Chill mixture for an hour (ideal) and add to ice cream machine to churn for 15 minutes. Use a rubber spatula and remove the ice cream from the ice cream machine and spoon into a large bread pan. Freeze at least 30 minutes and scoop into bowls. Top with sliced peaches, hazelnuts and fresh basil.
last recipe: http://healthfullyeverafter.co/blog/2016/5/19/spiced-mango-shrimp-tacos-with-refried-black-beans
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.