Making ice cream at home has never been so easy. Few ingredients easily available, without an ice cream maker and lactose-free. Once tried, you'll never leave it!
Cook the lactose-free milk and sugar in a saucepan over low heat.
Once it reaches a boil, continue cooking for 15-20 minutes (it should thicken slightly).
Transfer the condensed milk to a bowl and let it cool completely.
Meanwhile, whip the cream and add plenty of hazelnut spread and the cooled condensed milk.
Mix the ingredients and pour the mixture into an airtight container.
Place the mixture in the freezer for at least 6 hours.
The next day you can serve the ice cream.
Freezer
It is recommended to let it rest in the freezer for at least 6 hours and when serving, leave it at room temperature for 5 minutes. To make it even more delicious, it is suggested to add more hazelnut spread as a topping.
Italia, Liguria
| Energy (kcal) | 247.37 |
| Carbohydrates (g) | 15.12 |
| of which Sugars (g) | 15.09 |
| Fat (g) | 18.51 |
| of which Saturates (g) | 10.28 |
| Protein (g) | 6 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.1 |
