Gelato alla Nocciola

Gelato alla Nocciola is a creamy and nutty Italian hazelnut gelato that brings a taste of Italy to your dessert table. This healthier version offers rich flavors without the guilt, making it a delightful treat for any occasion.

Ingredients

• Unsweetened hazelnut milk - 250 ml
• Raw hazelnuts - 50 g
• Honey - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Cornstarch - 1 tablespoon
• Sea salt - a pinch

Steps

1. Toast the raw hazelnuts in a dry skillet over medium heat for about 5-7 minutes until fragrant, stirring frequently.
2. Let the toasted hazelnuts cool, then blend them in a food processor until they form a smooth hazelnut butter.
3. In a saucepan, combine the hazelnut milk, honey, vanilla extract, cornstarch, and sea salt. Whisk until well combined.
4. Heat the mixture over medium heat, stirring constantly until it thickens slightly, about 5-10 minutes.
5. Remove from heat and stir in the hazelnut butter until fully incorporated.
6. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Transfer the gelato to an airtight container and freeze for an additional 2-3 hours to firm up before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.25 L

Health Benefits

• Rich in healthy fats from hazelnuts, which support heart health.
• Lower in sugar compared to traditional gelato, making it a better choice for health-conscious individuals.

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