KETO CHOCOLATE HAZELNUT ICE CREAM (BACIO GELATO)
Prep time
Cook time
Total time
Delicious Italian-style ice cream with whole nuts. Super simple and tastes amazing.
Author: Antya - staging.queenketo.com
Recipe type: Ice Creams and Ices
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Yield: 800-820g (8 servings)
Ingredients
- 2 large eggs (110g without shell)
- 350g Arla lactose-free whole milk (or sub for plant milk if you must)
- 150g whipping cream (35% fat)
- 60g hazelnut paste (U.S. option HERE)
- 80g allulose (or powdered erythritol - U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- ½ tsp gelatine powder (U.S. option HERE)
- 80g Callebaut 100% cocoa buttons (U.S. option HERE)
- 60g blanched roasted hazelnuts (U.S. option HERE)
Instructions
- if you see a top layer of oil in your hazelnut paste jar, make sure to stir it really well, scooping up the dense sediments from the bottom and mixing them with the oil that settled on top.
- place a medium non-stick saucepan (preferably a heavy-base one) over your scales, crack eggs into it, beat them using a silicone hand whisk, then pour in all other ingredients except chocolate and hazelnuts, weighing each one as you zero (tare) in between.
- transfer to the hob over medium-high heat and use the whisk to stir more or less constantly, so that heat distributes in a uniform manner.
- keep whisking until a white-ish, thin layer of froth appears and tiny air bubbles start to rise when you lift the whisk.
- immediately remove from heat source at this point - if you have a thermometer and prefer to be sure, it should read no more than 85°C when inserted with the needle just above the pan base - a higher temperature will cause your eggs to scramble.
- add chocolate and stir with the manual whisk, until it has melted and the mixture has thickened.
- pour it into a spouted jug (I use a 1L Pyrex jug - U.S. option HERE), cover with cling film and leave it to reach room temperature (a cool fan helps to hurry this up).
- transfer to the coldest part of the fridge and let chill for at least 2 hours, or to your freezer for 20 minutes (checking often to ensure it doesn’t actually freeze at this stage).
- turn on your your ice-cream maker (U.S. option HERE), whisk the cold ice-cream mixture and then pour it in.
- let the machine work its magic for 15-20 mins, add whole hazelnuts and scoop it all into a suitable freezer container.
- once set, serve on its own, or on ice cream cones.
Notes
Macros for whole batch: Kcal 2209; F 203g; TC 35g; f 10.5g; NC 24.5g; P 56g.
If you sub whole dairy milk for a plant milk, you will change both flavour and consistency.
For absolute best flavour, THIS is the Italian hazelnut paste you want.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
If you sub whole dairy milk for a plant milk, you will change both flavour and consistency.
For absolute best flavour, THIS is the Italian hazelnut paste you want.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 100g (1 scoop) Calories: 276 Fat: 25g Net Carbs: 3g Protein: 7g
Recipe by at https://staging.queenketo.com/keto-chocolate-hazelnut-ice-cream-bacio-gelato/