How sad: summer is almost over. Already this year has flown by, don't you think? But there is good news! For ice cream addicts, it's summer all year round !! In fact, today I propose another of my ice creams (not really dietetic) but extraordinarily, incredibly and exceptionally DELICIOUS: the hazelnut ice cream. There is no need to buy ready-made hazelnut pastes: we prepare everything at home with genuine ingredients and of course without artificial coloring. Are you ready? Street!
Video of the Recipe
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Identity Card of the Recipe
- 164 KCal Calories per serving
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Ingrediants
For the ice cream
- 6 g of carob seed or Aglumix flour
- 150 g of sugar
- 130 g of fresh cream
- 35 g of hazelnuts
- 500 ml of milk
- 30 g of dextrose
- 5 g of bitter cocoa
- 40 g of egg white
To decorate (optional)
- 1 tablespoon of chopped hazelnuts or almonds
- a few sprigs of fresh cream or vegetable whipped cream
Materials Needed
- Ice cream maker or pyrex tray
- Wooden ladle
- Whip
- Precision balance
- Mixer
- Transparent film
- Cooking pan
Preparation
- Toast the hazelnuts in the oven or on a pan: in this way, their aroma is enhanced.
- Blend the hazelnuts together with 2 tablespoons of sugar and the bitter cocoa powder: you will have to obtain a cream.
Attention
To avoid overheating of the cream (therefore in order not to alter the active ingredients of the hazelnuts) it is recommended to use the blender intermittently: blend for a few moments and block the blender for a few more seconds. You must proceed in this way until the hazelnuts have taken on a very creamy consistency. If necessary, add more sugar.- In a saucepan, pour the milk, the fresh cream (35% fat), the remaining sugar, the dextrose and the hazelnut and cocoa cream. Mix with the whisk until all the ingredients are well combined.
- Bring the saucepan to the stove and measure the temperature of the mixture. When 45 ° C is reached, also add the Aglumix® ice cream stabilizer (alternatively, you can use the same amount of carob seed flour).
- Continue to mix vigorously to dissolve any lumps up to 85 ° C, pasteurization temperature of the mixture.
- Allow the mixture to cool for at least 6-12 hours.
- Whip the egg white until stiff, adding a pinch of salt if necessary. Add the egg white to the very cold mixture. The egg white will make the ice cream soft and fluffy.
- Pour the mixture into the ice cream maker and stir until the desired consistency is obtained.
- Remove the ice cream from the ice cream maker and transfer it to a tray: let the ice cream set in the freezer for 30-60 minutes.
Who does not own the ice cream maker
he can still make this ice cream. If so, pour the very cold mixture into a large, low-sided bowl. Place everything in the freezer. Every 15-20 minutes, take the dish out of the freezer and mix well. Continue in this way for 4 hours, until the desired consistency is achieved. This method is useful for preventing the formation of coarse ice crystals, thus obtaining a creamy and velvety ice cream.- The ice cream is ready to serve, accompanied by a few tufts of whipped cream and chopped hazelnuts.
Alice's comment - PersonalCooker
This time I didn't mind the calories, but guys it's special! I would venture to say that it is one of the best ice creams I've ever made: a kissed ice cream !!Nutritional values and Health Comment on the recipe
Hazelnut Ice Cream is a low protein and fairly high fat spoon dessert. The intake of simple sugars is discreet but with portions of 60-80g (100-130kcal) it would not excessively affect the nutritional balance of the day.
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