Who knew that the flavours of hazelnut and wattleseed would go together so beautifully?
I’ve paired wattleseed with all of the usual subjects; coffee, chocolate and macadamia, but after seeing hazelnut and wattleseed used together on a cooking show, I thought I’d give it a whirl.
Now, I wanted the flavour of hazelnuts without the additional carbs so after roasting them, I infused my macadamia milk with their incredible flavour overnight.
If you don’t mind the carbs then feel free to chop the hazelnuts and fold them through the ice cream after you remove them from the milk.
Don’t skip the infusing step though, it gives such an amazing depth of flavour to the ice cream.
Using xylitol as your sweetener results in a softer ice cream. I would not recommend using erythritol as it freezes quite icy, and I haven’t tried monk fruit.
Remember that xylitol is lethal to animals though so don’t let yours lick any spills.
Similarly, the MCT oil helps to create a creamy, soft result to the finished ice cream.
If you live outside of Australia and find it difficult to get your hands on our native ingredients then I can tell you that wattleseed has a toasty, coffee-with-a-hint-of-bitter-chocolate flavour so you could add a teaspoon of coffee and a tablespoon of finely grated dark chocolate instead of the wattleseeds to flavour your mix.
It will still be a luscious ice cream.
No matter how you make it, make it.
Then post it and tag me.