Italian · Dessert
Hazelnut Gelato
A lightened no-churn take on classic Piedmontese hazelnut gelato, built on a skim-milk and Greek yogurt base thickened with cornstarch instead of cream and egg yolks, keeping the toasted hazelnut flavour front and centre while cutting the fat and sugar load dramatically.
$1
15 minsPrep
8 minsCook
203 minsTotal
MediumLevel
Nutrition per serving
194Calories
7.9gProtein
10.6gFat
23.9gCarbs
12.8gSugar
2.5gFiber
237mgSodium
5mgChol
1.8gSat Fat
303mgPotassium
145mgCalcium
1.1mgIron
0.5mcgVitamin B12
1.6mgVitamin C
0gPolyol
5gAllulose
0.5gAlcohol
Goes well with
Milk-based Hazelnut Coffee (Caffè Nocciola style)
local
Caffè Corretto
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch with 2 tablespoons of the cold skim milk in a small bowl to make a slurry, then set aside.
2
Warm the remaining skim milk in a saucepan over medium heat, whisking in the sugar, allulose, cocoa powder and salt until dissolved.
3
Pour the cornstarch slurry into the warm milk, whisking constantly, and simmer gently for 2-3 minutes until it thickens slightly to a light custard consistency.
4
Remove from the heat, stir in the ground hazelnuts and vanilla extract, and let the base cool to room temperature.
5
Whisk the Greek yogurt into the cooled base until completely smooth and streak-free - this replaces the churned air structure.
6
Pour the mixture into a freezer-safe tub, cover, and freeze for 3 hours, forking it vigorously through the mixture every 30 minutes for the first 2 hours to break up ice crystals and keep it creamy.
7
Once set, scoop into two bowls, scatter the chopped hazelnuts over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g skim milk
- 2.1 oz60g greek yogurt
- 0.7 oz20g toasted and finely ground hazelnut
- 0.2 oz6g cornstarch
- 0.5 oz14g sugar white
- 0.4 oz10g allulose
- 0.2 oz6g cocoa powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.3 oz8g roughly chopped, for topping hazelnut
