Ingredients
- 3 cups hazelnuts
- 4 cups water, divided
- 1/2 cup maple syrup to taste
- Pinch salt to taste
Directions
- Preheat the oven to 350 degrees Fahrenheit. Put the hazelnuts on a roasting pan and bake in the oven until they smell nutty and the skins crack, about 10 to 15 minutes.
- Remove, place in a clean dish towel, and rub to remove some of the skins.
- Put the hazelnuts into a jar and cover with water.
- Soak for at least 2 hours or overnight.
- Strain the hazelnuts.
- Rinse and put into a blender with 2 cups of fresh water.
- Blend until smooth and creamy.
- Strain through a nut milk bag or cheesecloth until most of the liquid is removed.
- Pour the nut milk into a bowl and add the maple syrup and salt to taste.
- Transfer to an ice-cream maker or large baking dish and freeze.
- Temper slightly at room temperature before serving.