Gelato Recipe

Instructions for Making Hazelnut Gelato

1. 1

   Prepare the Hazelnuts

   Toast the hazelnuts in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until golden brown. Allow them to cool, then chop them roughly and set aside.

2. 2

   Make the Custard Base

   In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour about a cup of the warm milk mixture into the egg yolks, whisking continuously to temper the yolks.

4. 4

   Combine and Thicken

   Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not allow it to boil.

5. 5

   Add Flavorings

   Remove the saucepan from heat and stir in the vanilla extract, salt, and the toasted hazelnuts. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Gelato

   Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm before serving.