Making ice cream at home has never been so easy. A few easily found ingredients, without an ice cream maker and lactose-free. Once you try it, you won't give it up!
Put the lactose-free milk and the sugar in a small saucepan and heat over low heat.
When 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.
Combine 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 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 indulgent, it is suggested to add more hazelnut spread as a topping.
Italy, 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 |
