Low Sodium Hazelnut Ice Cream

Indulge in the creamy decadence of Low Sodium Hazelnut Ice Cream, a guilt-free treat that's perfect for nut lovers and anyone seeking a homemade dessert with reduced salt content. This gourmet recipe showcases the rich, toasty flavor of roasted hazelnuts, which are steeped in whole milk to create a fragrant, nut-infused custard base. Velvety egg yolks and a touch of vanilla extract provide the perfect balance of creaminess and sweetness, all without compromising your low-sodium lifestyle. Carefully churned and frozen to perfection, this luxurious ice cream is a healthier alternative to store-bought options, making it an ideal choice for gatherings or solo indulgence. Create a delectable dessert that checks the boxes for flavor and health-conscious eating!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Transfer the cooled hazelnuts to a food processor and grind them until they are finely chopped but not turning into a paste.

Step 4

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.

Step 5

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.

Step 6

In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Stir in the heavy cream and vanilla extract until well combined.

Step 11

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.

Step 12

Once chilled, pour the custard base into your ice cream maker and churn according to the manufacturer's instructions.

Step 13

Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours to set before serving.

Nutrition Facts

Serving size	(1079.2g)

Amount per serving	% Daily Value*
Calories	2690.2

Total Fat 186.7g	0%
Saturated Fat 70.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1221.1mg	0%
Sodium 306.5mg	0%
Total Carbohydrate 194.4g	0%
Dietary Fiber 10.8g	0%
Total Sugars 179.0g
Protein 46.3g	0%

Vitamin D 306.2IU	0%
Calcium 844.8mg	0%
Iron 6.8mg	0%
Potassium 1608.5mg	0%

*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.

Source of Calories

Fat: 63.6%

Protein: 7.0%

Carbs: 29.4%