Remember earlier in the month when I was trying to make hazelnut syrup and ended up making hazelnut sugar (and burning my finger)? Well, lemons to lemonade and all that - I grated that sugar and used it in place of the regular sugar in my ice cream. I used the same V'con-esque base that I posted about with the PB Speculoos ice cream (so, everything but the PB and Speculoos) and added in a bit of coffee in place of the soymilk (as suggested by Isa) and also threw in a dash of coffee extract.
The ice cream by itself was really nice. I topped it with some chopped candied hazelnuts, "mocha" sauce (Hershey's syrup with coffee extract mixed in), and some whipped cream. Here's a not-great phone photo:
At some point, I might try to be adventurous and make something that isn't topped with chocolate syrup.
Looks delicious! As for making something that isn't topped with chocolate syrup....why fix it if it ain't broke? :-)
ReplyDeleteYum! I agree with luminousvegans, top everything in chocolate syrup - it's the best!
ReplyDelete