Hazelnut Gelato Recipe

Toast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until golden brown. Remove and let cool slightly, then rub them in a kitchen towel to remove the skins.

Make the Hazelnut Milk

In a blender, combine the toasted hazelnuts with 2 cups of milk. Blend until smooth. Strain the mixture through a fine mesh sieve or cheesecloth to extract the hazelnut milk, discarding the solids.

Prepare the Base

In a saucepan over medium heat, combine the hazelnut milk, heavy cream, sugar, vanilla extract, and salt. Stir until the sugar is dissolved and the mixture is heated but not boiling.

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly pour in about a cup of the heated milk mixture into the yolks while whisking to temper them. Then, pour the yolk mixture back into the saucepan with the remaining milk mixture.

Cook the Mixture

Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

Chill the Mixture

Remove the saucepan from heat and let the mixture cool at room temperature. Once cooled, cover and chill in the refrigerator for at least 4 hours, preferably overnight.

Churn the Gelato

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

Freeze the Gelato

Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.