Rich and creamy, this low carb hazelnut gelato will whisk you away to Italy. At least in your mind!
You’re going to think I am a little nuts when I say this, but this recipe was actually inspired by a body cream. Weird but true! The reality is that I am nuts. Really, certifiably nuts. And these days, I am particularly nuts for hazelnuts. So what the heck does that have to do with moisturizer?
Here’s the backstory, since I can tell you are dying to know. Over my children’s spring break, we made the trip down to Sarasota, Florida, where my father resides for much of the winter. We do this almost every year and the kids love it at “Grandad and Oma’s”.
There’s a pool, there’s sunshine, there are warm Florida breezes. There are loving grandparents to play with you and to spoil you rotten. It’s a kid’s dream vacation and it also happens to come with some nice relaxation for mum and dad too. So everybody is happy.
One afternoon, I ventured into town with my girls just to shake things up a bit. I really had nothing in mind except getting them out of the house for a few hours. As we were meandering along, we happened upon a store called The Herbarium, full of intriguing beauty products.
We were greeted by a lovely woman with a strong Italian accent. I wasn’t really planning on purchasing anything but we ended up chatting for quite some time and I walked away with the best smelling moisturizer I have ever owned.
Turns out that The Herbarium is the single American store of L’Erbolario, an Italian chain of natural skin care, beauty and home products. Think The Body Shop but with an Italian flair AND without some of the scary and potentially harmful chemicals that other brands put in their products.
Since I tend toward dry skin, the owner directed me to their Argan Oil line. And the body cream smelled deliciously of hazelnuts, which made me want to grab a spoon and eat it. I refrained, however, but came home with a box of that and a rich face cream that smells like lilacs (Crema Viso Tonificante). And I have been slathering myself in both of them on a daily basis.
And when my husband told me I smelled like hazelnut gelato? I took that as a compliment. And a sign that I should make a low carb hazelnut gelato for your eating pleasure!
Please see my Low Carb Hazelnut Gelato Recipe on A Sweet Life.
These products are not inexpensive but they are wonderful and I am looking forward to trying out more of them (and smelling like more flavours of gelato?). Currently, they are available on Amazon (links above) and though the The Herbarium website.
Hazelnut GelatoPrint Pin Rate
- 1 ½ cups raw hazelnuts
- 2 cups heavy cream divided
- 1 cup unsweetened almond milk
- 4 large egg yolks
- ½ cup granulated sweetener
- 1 tablespoon hazelnut liqueur
- ¼ teaspoon xanthan gum
- Preheat oven to 350F and spread nuts on a rimmed baking sheet. Bake 10 minutes, until golden brown and fragrant. Remove and let cool, then coarsely grind.
- In a medium saucepan over medium heat, combine 1 cup heavy cream, almond milk, and hazelnuts. Bring to a gentle boil, then remove from heat and cover. Let steep 2 hours.
- Strain through a fine-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible. Return liquid to saucepan and bring back up to barely a simmer over low heat. Discard solids.
- In a medium bowl, whisk egg yolks with sweetener until well combined and lightened in color. Add about 1 cup of the warm cream mixture, whisking continuously. Then slowly add the egg yolk mixture back into the hot cream, whisking continuously. Continue to cook over low heat until mixture is thick enough to coat the back of a wooden spoon.
- Remove from heat and stir in remaining cream and liqueur or hazelnut extract. Transfer to a bowl set over an ice bath and let cool 10 minutes, then refrigerate until well chilled, at least 3 hours.
- Sprinkle with xanthan gum and whisk well to combine. Transfer to an ice cream maker and churn according to manufacturer’s directions. Once churned, transfer to an airtight container and freeze another hour or so until firm but not rock solid.