Low Carb Glace Noisette
Indulge in the creamy decadence of Low Carb Glace Noisette, a guilt-free twist on the classic hazelnut ice cream that's perfect for keto and low-carb lifestyles. This luxurious dessert combines heavy cream, unsweetened almond milk, and granulated low-carb sweetener to create a silky-smooth custard infused with natural hazelnut and vanilla extracts. Roasted, chopped hazelnuts add a satisfying crunch to every bite, while egg yolks ensure a velvety texture that will rival any artisan gelato. With minimal prep time and the use of an ice cream maker, this recipe is a must-try for anyone craving a refined yet healthy treat. Serve it topped with extra hazelnuts or low-carb chocolate shavings for a truly indulgent finish. Perfect for dinner parties or an everyday sweet escape!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Granulated low-carb sweetener
- 1.5 teaspoons Natural hazelnut extract
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 0.5 cup Roasted hazelnuts, chopped
Instructions
In a medium saucepan, combine the heavy cream, almond milk, and half of the granulated low-carb sweetener.
Place the saucepan over medium heat and stir occasionally until the mixture is steaming but not boiling.
In a separate bowl, whisk together the egg yolks and the remaining sweetener until combined and slightly thickened.
Gradually add about a cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, continuing to whisk.
Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon (around 170°F/77°C on an instant-read thermometer).
Remove from heat and stir in the natural hazelnut extract, vanilla extract, and salt.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Allow the custard to cool at room temperature for about 10 minutes, stirring occasionally.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
During the last 5 minutes of churning, add the chopped roasted hazelnuts.
Transfer the glace noisette to a lidded container and freeze for another 2 hours or until firm enough to scoop.
Serve garnished with additional chopped hazelnuts or a sprinkle of low-carb chocolate shavings, if desired.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 124.0 g | 443% | |
| Total Sugars | 4.0 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 578 mg | 44% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
