Low Sodium Hazelnut Ice Cream
Indulge guilt-free with this luscious Low Sodium Hazelnut Ice Cream, a homemade treat designed for flavor and heart health. Featuring roasted unsalted hazelnuts, this recipe delivers nutty richness while maintaining a low-sodium profile, making it a perfect dessert option for those watching their salt intake. The creamy base combines whole milk, heavy cream, sugar, and egg yolks for silky smoothness, while a touch of vanilla extract adds fragrant depth. The hazelnut-infused milk is carefully steeped and strained for an authentic, aromatic essence that shines through every spoonful. Prepared with attention to detail and chilled to perfection, this decadent ice cream is ideal for serving at dinner parties, summer gatherings, or as a solo indulgence. Whether you're embracing a low-sodium lifestyle or simply seeking a unique twist on classic ice cream, this recipe is sure to be a hit!
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Recipe Information
Ingredients
- 1 cup unsalted hazelnuts
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 5 large egg yolks
Instructions
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for about 10 minutes until they become fragrant and lightly browned.
Remove the hazelnuts from the oven and allow them to cool slightly. Use a clean kitchen towel to rub off most of the skins from the hazelnuts. Some skins may remain; that's fine.
Transfer the cooled hazelnuts to a food processor and grind them until they are finely chopped but not turning into a paste.
In a medium saucepan, combine the milk and the chopped hazelnuts. Heat over medium heat until it just begins to simmer, but do not let it boil.
Remove from heat, cover the pan, and allow the mixture to steep for about 30 minutes to allow the hazelnut flavor to infuse into the milk.
In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.
Reheat the milk and hazelnut mixture over medium heat until warm, then slowly whisk it into the egg yolk mixture while continuously stirring to prevent curdling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove the saucepan from heat and strain the custard through a fine sieve to remove the hazelnut solids, returning the custard to a clean bowl.
Stir in the heavy cream and vanilla extract until well combined.
Cover the custard with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the custard base into your ice cream maker and churn according to the manufacturer's instructions.
Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours to set before serving.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 179.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 845 mg | 65% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1608 mg | 34% | |
*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.
