Hazelnut Protein Ice Cream - Without Ice Cream Maker
Welcome to the kitchen of My-personaltrainerTv. Today my attention is aimed at all the supporters of the high-protein diet as well as those who, of course, love to dare in the kitchen and invent new recipes.
If after a first course based on protein gnocchi or after a good protein-enriched pizza you still feel a little hole in your stomach, why not delight your taste buds with a delicious protein ice cream? So, after a few attempts at balancing sugars, fats and proteins, I got the ideal formula for a protein-rich hazelnut ice cream. Let's find out together what we need.
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Identity Card of the Recipe
- 228 KCal Calories per serving
For the ice cream
- 500 ml of milk
- 50 g of cooking cream
- 100 g of sugar
- 25 g of dextrose
- 14 g of inulin
- 5 g of Aglumix
- Flavor to taste (hazelnut recommended): 100 g of whey protein
- 1 tablespoon of chopped hazelnuts or almonds
- 1 handful of hazelnuts
- Food thermometer
- Pyrex dish with dimensions of 25x25cm
- In a saucepan, pour the whole milk, cream, sugar and dextrose: mix the liquid with a whisk.
- Bring the mixture to 45 ° C, then add the Aglumix and inulin, while stirring constantly.
Did you know that
Aglumix® is a compound prepared from mono and diglycerides of fatty acids, guar gum and carob seed gum: it is used in the formulation of ice cream as a stabilizer and thickener.
Inulin, on the other hand, is used to make the ice cream creamier and more spatulable, limiting the amount of fat in the mixture as much as possible.
Although not essential, Aglumix® and inulin are therefore ingredients that improve the chemical and structural characteristics of the compound.
- Also add the hazelnut-flavored whey proteins (or other flavors), always continuing to mix to avoid caramelizing the sugars.
- Mix the mixture until reaching 85 ° C, the ideal temperature that guarantees the pasteurization of the mixture, therefore the perfect preservation of the ice cream.
- Allow the mixture to cool, first at room temperature, then in the refrigerator, for 6-12 hours. The cooling time (called "maturation of the mixture") is important to favor the hydration of dry ingredients and to avoid the formation of ice crystals in the subsequent freezing phase of the mixture.
- After the necessary time, pour the mixture (which in the meantime has thickened) into a Pyrex dish with low edges (a 25x25 cm pan is recommended). Smooth the surface with a spoon and leave to rest in the freezer for 15 minutes.
- After 15-20 minutes, remove the mixture from the freezer and stir the mixture with a wooden spoon. At this point, put it back in the freezer. Repeat the operation every 15-20 minutes, until the desired consistency is reached. The ice cream will be ready in a couple of hours.
Did you know that
Those who wish can avoid this step by pouring the cold mixture from the refrigerator into the ice cream maker.
- Serve the ice cream with hazelnuts and chopped hazelnuts.
Alice's comment - PersonalCookerThis ice cream is designed for frequent gym goers, for those who practice sport at a competitive level and - why not? - even for those who lead an intellectually intense life. Even though I am not following a high-protein diet, I must admit that I really like this ice cream: try it yourself and let me tell you!
Nutritional values and Health Comment on the recipeThe Hazelnut Protein Ice Cream is a high protein spoon dessert; however, together with these macronutrients, there are good quantities of saturated fats, which is why I do not recommend their frequent use and with large portions (especially in the case of hypercholesterolemia). The intake of simple carbohydrates limits their consumption even in the case of glycemic alterations or hypertriglyceridemia, but the amount of dietary fiber should moderate the glycemic index. The Hazelnut Protein Ice Cream can be consumed in portions of 60-70g (135-160kcal).