There is nothing quite like a scoop of homemade ice cream on a hot day. Rich hazelnut butter, deeply dark chocolate, and silky soy milk custard, make for an absolutely perfect summer treat. Like a tiny scoop of frozen Nutella.
Although the instructions require an ice cream machine, this treat can be made without one, as well. When the base is chilled and ready, pour it into a wide, shallow container with a lid, and place it into the freezer.
Every 30 minutes or so, take the container out of the freezer, whip the ice cream very well using a hand mixer on the highest setting, cover with a lid, and return to the freezer. After about an hour and a half, or three blends, it is ready to be served as a soft-serve.
And that is it, the timeless joy of chocolate and hazelnuts, in a deliciously frozen form. Just perfect for long summer days and good coffee.
Ingredients
50 grams old-fashioned oats
1 teaspoon cornflour
400 millilitres soy milk, cold
75 grams dark brown sugar
25 grams glucose syrup
20 grams unsweetened cocoa powder
1 teaspoon vanilla bean paste
1/2 teaspoon salt
60 grams dark chocolate (85% cocoa solids), grated
100 grams hazelnut butter
50 grams toasted hazelnuts, finely chopped
Preparation
Whisk together the cold soy milk, oats, cornflour, sugar, cocoa powder, glucose, vanilla, and salt, and place it over medium heat. Make sure everything is well-stirred so there aren't any clumps of cocoa or cornflour. Let it slowly come to a boil, and then cook, stirring constantly for exactly 8 minutes, so oats become nice and soft. You cannot overcook them, so if they still seem a touch undercooked after 8 minutes, give them 30-60 seconds more.
Remove from the heat and let it cool down slightly, and then blend completely using an immersion blender. Without stopping the blender, add in the dark chocolate and hazelnut butter, and blend until perfectly smooth. Finally, stir through the chopped hazelnuts, and let the base cool down to room temperature. After that, cover the top with a piece of plastic wrap or a round of parchment paper, and place in the refrigerator for at least 4 hours.
Once ready, pour the chilled base into your ice cream maker and let it run according to the instructions. Serve as soon as it is done churning, for a soft-serve effect, or place it into the freezer for about an hour if you prefer your ice cream in nice scoops. Yields 4 rich servings.
