My sugar-free homemade hazelnut ice cream is super dense, lusciously creamy and incredibly delicious. The Tahitian vanilla bean paste gives it a refined and silky finish, all while naturally enhancing the hazelnut taste.
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Ingredients
300 ml milk
1 tsp. vanilla paste
100 g xylitol
30 g milk powder
20 ml agave syrup
2 egg yolks
120 g hazelnut paste
300 ml whipping cream
20 g butter
Directions
1. Add the vanilla paste to the milk. Then combine the dry ingredients and mix them into the milk.
2. Add the agave syrup and the yolks. Mix very well.
3. Then add the hazelnut paste, mix with the whisk and then emulsify with an immersion blender for one or two minutes.
4. Finally, mix in the whipping cream with the whisk.
5. Cook the mixture on the smallest flame to 82°C (180°F) and then pour it into a heatproof bowl over the cold butter.
6. Stir gently, until the butter melts and then cover the cream with plastic wrap directly on the surface.
7. Let it cool down to room temperature and then refrigerate it for at least 8 hours.
8. After that, mix it very well and pour it into your ice cream machine. Follow the manufacturer's instructions. Freeze a glass casserole.
9. Level the churned ice cream into the casserole and freeze it for at least 8 hours.
10. Let it sit at room temperature for 10 minutes before you serve it. Because of the pure hazelnut paste, it will be harder than a usual ice cream and that's totally normal. But then it softens and becomes very creamy and smooth. Enjoy!
#homemadehazelnuticecream #sugarfreehazelnuticecream #hazelnuticecreamrecipe
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