Sugar-Free Hazelnut Gelato
Indulge guilt-free in the creamy decadence of Sugar-Free Hazelnut Gelato, a delightful treat that combines rich, roasted hazelnuts with velvety smooth textures—all without added sugar. This recipe swaps traditional sweeteners for erythritol, making it perfect for those seeking a low-carb dessert option or managing their sugar intake. Infused with the nutty aroma of toasted hazelnuts and enhanced by the silky blend of whole milk, heavy cream, and a hint of vanilla, this gelato delivers luxurious flavor in every scoop. With an ice cream maker, minimal prep time, and a few simple techniques like tempering eggs and infusing milk, you can create an artisanal gelato that rivals anything served in an Italian gelateria. Whether served for a special occasion or as an everyday indulgence, this sugar-free hazelnut gelato is sure to impress!
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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 500 ml Whole milk
- 200 ml Heavy cream
- 100 grams Erythritol
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking tray and toast them for about 10 minutes, or until fragrant. Once toasted, remove from the oven and let them cool slightly.
Rub the hazelnuts in a clean kitchen towel to remove as much of the skin as possible. Once peeled, grind the hazelnuts into a fine powder using a food processor.
In a medium saucepan, combine the milk, heavy cream, ground hazelnuts, and a pinch of salt. Place over medium heat until small bubbles appear around the edges, but do not let it boil. Remove from heat and let it sit for 30 minutes to infuse.
In a separate bowl, whisk the egg yolks and erythritol until the mixture is thick and pale. Set aside.
Reheat the milk mixture gently until warm. Gradually pour about a third of the warm milk mixture over the egg yolk mixture, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (about 10 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a bowl to remove any solid bits.
Cool the mixture to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight for the best results.
Once chilled, churn the mixture in an ice cream maker following the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up.
Serve the delicious sugar-free hazelnut gelato and enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 126 mg | 3% | |
*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.
