This Hazelnut Coffee Ice Cream recipe takes advantage of hazelnuts, also known as filberts for it's base and to enhance coffee flavors. Early trials of this vegan ice cream used toasted hazelnuts which brought out slightly deeper hazelnut flavors but left miniscule pieces in the ice cream which affected creaminess. If you have a VitaMix, go ahead and toast them. If you have a regular blender leave the hazelnuts untoasted so creaminess isn't affected. The ice cream will be delightful either way, especially when topped with Double Chocolate Sauce.

1 ¼ cups water
1 cup freshly ground coffee beans

1 cup hazelnuts, skinned
1 ¼ cup water

1 cup + 2 Tablespoons sugar
3 Tablespoons canola oil
2 Tablespoons arrowroot flour or tapioca flour
1/8 teaspoon guar gum
1 pinch salt

1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

1)
Make coffee from the water and ground coffee beans via your preferred method and set aside. The French Press method is recommended.

2)
Skin the hazelnuts if you haven't done so already.

3)
In a medium saucepan add the hazelnuts and water. Bring the mixture to a simmer, covered for 15 minutes so the hazelnuts soften.

4)
Add the sugar, canola oil, arrowroot powder, guar gum and salt. Bring the mixture back to a simmer then remove from heat while whisking constantly to ensure the sugar is completely dissolved. Whisk in the coffee. Transfer to a covered container and place in the refrigerator to cool for about two hours.

5)
Transfer the mixure to a blender and add the vanilla extract and apple cider vinegar. Whip the mixture for 3 minutes.

6)
Mix in an ice cream maker for about 30 minutes.

7)
Transfer to a covered container and put it in the freezer for 3 hours. Enjoy. Makes about 1 Quart.