Hazelnut Icecream

whip 250ml beatable (whiskable) cream (I use alpro) (about 5mins for me)

add 150g hazelnut purée

in another bowl whip 100 to 150g aquafaba (I use juice from a 400g can of cirio chickpeas) with a pinch of cream of tartar (lemon juice if you don't have), to stiff peaks (about 5 to 7mins for me)

add ½ tsp xanthan gum, beat (yes, xanthan gum is not a classic ingredient, but it's important for this recipe, and you won't regret your investment)

slowly add ¾ cup granulated sugar, beating total about 5 more minutes

merge both bowls

now is important: if you merge only gently, you will end up with a "mousse" ice cream, if you mix a lot (alike too long macaronage) you will end up with something too hard; you need to try and maybe make a few experiments until you reach your favorite consistency

ready to transfer to a freezer safe container (I use a plastic tupperware alike)

now you can choose to stay with this pure hazelnut ice cream, or add some chocolate chunks to get a sort of Nutella like flavour; I melt 100g chocolate (45% cocoa) with 30 to 50g cream, I wait for it to be nearly cold then I pour chunks over it and gently sink them in the hazelnut ice cream.

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