4 Oct · GelatoMyWay · No Comments

“Soyatella”

Chocolate and hazelnuts Gelato

(home-made italian ice cream) lactose free.

 

Welcome back!

For those who suffer from lactose intolerance or allergy, the classic Nutella is a forbidden food , and consequently also Nutella ice cream.

I thought to prepare gelato (ice cream)  replacing Nutella with chocolate cream and hazelnuts Valsoya.

Here’s the recipe:

Ingredients:

300 ml. of rice milk
150 gr. of vegetable cream
125 gr. of sugar (if you have it available to replace 50 gr. sucrose with dextrose)
3 gr. of stabilizer
Pinch of salt
vanilla
2 egg yolks
3 tablespoons of vegetable cream “cocoa and hazelnuts” (Valsoya)

Procedure:

Mix all dry ingredients together, then add the egg yolks while continuing to stir.

Finally add the liquids and mix well then put the mix in a saucepan adding the vanilla bean cut for length and heat the mix up to 85 °C checking temperature  with the help of a thermometer.

Allow the emulsion to cool down and add the vegetable cream “cocoa and hazelnuts”.

Meanwhile turn on the gelato maker machine  and let stir for about 30/40 min. or until you see a well mounted gelato.

Let stand for about 1 hour in the freezer.

Stay tuned,

 

Valentina Pacini

 

"Soyatella"

“Soyatella”

 

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