This ice cream sundae with freshly toasted hazelnuts is a treat from the Willamette Valley, Oregon. It combines fresh filberts from Hentze's farm in Junction City, Oregon, along with colorful raspberries, and a local brand of dark chocolate ice cream made from coconut milk. It is simple in its preparation, yet euphoric in its manifestation.
1 pint ice cream (a variety of flavors work for this- chocolate and brown sugar are some suggestions, although vanilla would be a no-brainer)
½ pint fresh raspberries, yellow and red if possible
½ cup fresh filberts, dry toasted and chopped
½ cup heavy whipping cream
2 tablespoons crème fraîche
1 tablespoon confectioners sugar
1 teaspoon vanilla extract
Make the whipped cream by whipping the heavy whipping cream to soft peaks. Stir in the crème fraîche, confectioners sugar, and vanilla, and whip until it holds stiff peaks.
Serve a few scoops of ice cream, throw in the berries, and top with the crème fraîche whipped cream. Scatter over the shopped filberts.
Serves 4.
